Ginger-Soy Roasted Butternut Squash

1 large or 2 small butternut squash, peeled and cubed
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoon honey
1 tablespoon sesame oil
1 teaspoon ginger paste

Preheat oven to 400 degrees F.
Put squash in microwave on high for 2 minutes to soften it up for peeling.
Peel and cube squash.
Whisk together soy sauce, olive oil, honey, sesame oil and ginger paste.
Pour sauce over squash and marinate 1 hour in a covered container (shake to coat)
Roast in covered baker (or cover an open baker with foil) for 35 minutes.

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