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Ginger Roasted Squash
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Ginger-Chili Roasted Winter Squash

A holistic nutritionist shares some of her favorite health benefits of ginger and a recipe for Ginger-Chili Roasted Winter Squash.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dishes, Veggies + Side Dishes
Cuisine: Healthy
Servings: 4 servings
Calories: 84kcal
Author: Stephanie Rome
Cost: $15

Equipment

  • Baking sheet or roasting pan
  • Oven

Ingredients

  • 2 delicata squash or 1 acorn squash halved lengthwise and seeded
  • 1 tablespoon coconut oil melted
  • 1 tablespoon fresh ginger peeled and grated
  • 1 tablespoon red Fresno chili minced
  • ½ teaspoon sea salt
  • ¼ cup pomegranate arils
  • ¼ cup fresh cilantro chopped

Instructions

  • Preheat oven to 425ºF.
  • Cut squash halves into 1-inch-thick slices. Combine oil, ginger, chili and salt. Rub over slices. Arrange in a single layer on a baking sheet. Bake for 20 minutes; turn over and bake another 10 minutes.
  • Top with pomegranate and cilantro.
    Ginger Roasted Squash

Notes

While I use roughly 1 tablespoon ginger in this recipe, feel free to use as much as you like! You can even sprinkle fresh ginger over top the squash once it's out of the oven to reap even more of the health benefits.

Nutrition

Calories: 84kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3.5g | Sodium: 238mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Calcium: 38mg | Iron: 1mg