Cut rutabaga into 1/2-inch (1 cm) thick slices. Halve or quarter slices if large. In saucepan of boiling salted water, cook rutabaga for 15 minutes (turnips for 8 minutes) or just until tender. Drain.
Immediately stir in butter; cook over high heat, shaking pan often, for 1 minute or until slices are coated. Stir in honey and ginger; cook, stirring often, for 1 minute or until glazed. Season with salt and pepper to taste.