Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
5 mins
total:
35 mins
Yield:
Serves 6 (serving size: about 3 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Place baking sheet in oven (leave pan in oven as it preheats).

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  • Cut squash halves into 1-inch-thick slices. Combine 3 tablespoons oil, ginger, chile, and salt; rub over slices. Arrange in a single layer on preheated pan. Bake at 425°F for 25 minutes; turn over after 15 minutes.

  • Combine remaining 1 teaspoon oil and honey; drizzle over squash. Top with pomegranate and cilantro.

Nutrition Facts

136 calories; fat 8g; saturated fat 1g; protein 1g; carbohydrates 18g; fiber 2g; sodium 245mg; calcium 0 4% DV; potassium 0 13% DV; sugars 7g; added sugar 3g.
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