Photo: Jennifer Causey
Active Time
5 Mins
Total Time
35 Mins
Serves 6 (serving size: about 3 slices)

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.

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