Cut a butternut squash into bite-size chunks. Place in a casserole that can be microwaved.
Finely chop a 1-inch (2-3 cm) piece of fresh ginger root and the leaflets from a long sprig of fresh rosemary. Sprinkle over the top along with 2 to 3 chopped green onions.
Add salt, black pepper and butter or margarine to taste.
Microwave tightly covered with a lid or plastic wrap for 8 minutes on HIGH.
Uncover, toss lightly to blend the ingredients and serve at once.
