Ginger Chile Roasted Winter Squash
Honestly, until I became a real food foodie I always thought winter squashes we for decorated my holiday table with. I bet I have thrown away 110’s of winter squashes. That is a bummer. With this gorgeous Ginger Chile Roasted Winter Squash recipe, you will think twice about decorating anything except your dinner plate!
Browsing the 30th Anniversary Edition of Cooking Light Magazine I came across this spectacular recipe. I didn’t want to change a thing. I use a different winter squash and that was it. It is a delicious recipe that will look amazing “decorating” any holiday table!
This recipe is attributed to Cooking Light Magazine. When you find a recipe that you can't improve upon because it is already so good and good for you!
- 1 winter squash, acorn or delicata are my favorite
- 4 tbsp olive oil, divided
- 1 tbsp grated and peeled fresh ginger
- 1 fresno chile pepper, finely minced
- 3/4 tsp kosher salt
- 1 tbsp raw honey
- 1/2 cup pomegranate arils
- 1/3 cup chopped fresh cilantro
-
Preheat oven to 425°. Place baking sheet in oven as it preheats.
-
Cust the squash in half and remove seeds. Cut into 1 inch thick slices.
-
Combine 3 tbsp of olive oil, ginger, chili, and salt in a bowl. Whisk together well.
-
Rub each slice with ginger mixture and place on a parchment-lined baking sheet that you preheated. Make sure they are in a single layer.
-
Roast for 25 minutes. Turn over after 15 minutes.
-
Combine remaining olive oil and honey in a bowl and drizzle over hot squash. Top with pomegranate and cilantro and serve.
