Winter Squash with Garlic and Ginger

I enjoy making this dish for the lovely aroma it shares with the house while it cooks. Butternut squash is used in this recipe because it peels more easily than other winter squashes. However, you can use an unpeeled kabocha or buttercup squash if you prefer—just scrub the outside well. To make this recipe soy-free, omit the soy sauce and use a soy-free sauce (purchased or homemade) or add some soy-free vegetable broth base or additional salt.