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Ginger Chile Roasted Winter Squash

By November 11, 2017 Dinner, Gluten Free, Paleo, Recipe

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!  

Ginger Chile Roasted Winter Squash
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

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! 

Course: Side Dish
Cuisine: Vegetarian
Servings: 6
  • 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
  1. Preheat oven to 425°. Place baking sheet in oven as it preheats.

  2. Cust the squash in half and remove seeds. Cut into 1 inch thick slices.  

  3. Combine 3 tbsp of olive oil, ginger, chili, and salt in a bowl.  Whisk together well.  

  4. 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.  

  5. Roast for 25 minutes.  Turn over after 15 minutes. 

  6. Combine remaining olive oil and honey in a bowl and drizzle over hot squash.  Top with pomegranate and cilantro and serve.  

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