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Ginger Chile Roasted Winter Squash

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
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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.