Instructions: Preheat the oven to 425 . Cut the squash in half lengthwise and place cut-side up on a lightly greased roasting pan. Roast the squash in the oven until tender, about 50 minutes. Remove the squash from the oven. Using a large spoon, scrape the squash flesh into the bowl of a food processor. Add the brown sugar, fresh ginger, candied ginger, orange juice concentrate, and butter and puree until smooth. Season to taste with the salt and pepper.

Top with the ground hazelnuts and serve immediately. To serve refrigerated puree, reheat just until warm through, then top with the ground hazelnuts and serve.

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