- Calories 136
- Fat 8g
- Satfat 1g
- Unsatfat 6g
- Protein 1g
- Carbohydrate 18g
- Fiber 2g
- Sodium 245mg
- Calcium 4% DV
- Potassium 13% DV
- Sugars 7g
- Added sugars 3g
Ginger-Chile Roasted Acorn Squash
Photo: Jennifer Causey
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.
How to Make It
Step 1
Preheat oven to 425°F. Place baking sheet in oven (leave pan in oven as it preheats).
Step 2
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.
Step 3
Combine remaining 1 teaspoon oil and honey; drizzle over squash. Top with pomegranate and cilantro.
