1. Preheat oven to 400°F/200°C degrees.
  2. Peel using a ‘Y’ vegetable peeler and cut squash into 1-inch/2.5cm pieces.
  3. In a 9×9″ baking dish or 8-cup/2L casserole bake squash, butter, salt and pepper for 35-45 minutes, uncovered until just tender. Stir once or twice.
  4. Sprinkle sugar and ginger over squash and gently fold in raspberries.
  5. Return to oven and bake uncovered for 5 minutes or until bubbly. (A timer assists with this stage in cooking process). Serve warm.

*A smaller sized squash will yield the required amount for this recipe. Peel, remove stem and tip at top and bottom and scoop out inside seeds and filling using a large spoon. Slice into 1″ rings and them slice into 1×1″ cubes.