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.
Course: Side Dishes, Veggies + Side Dishes
Servings: 4 servings
Author: Stephanie Rome


  • 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 tsp sea salt
  • ¼ cup pomegranate arils
  • ¼ cup fresh cilantro chopped


  • 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.