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.
1 (1 1/2-lb.) acorn squash, halved lengthwise and seeded
3 tablespoons plus 1 tsp. olive oil, divided
1 tablespoon grated peeled fresh ginger
1 tablespoon minced red Fresno chile
3/4 teaspoon kosher salt
1 tablespoon honey
1/2 cup pomegranate arils
1/3 cup chopped fresh cilantro
Calcium 4% DV
Potassium 13% DV
Added sugars 3g
How to Make It
Preheat oven to 425°F. Place baking sheet in oven (leave pan in oven as it preheats).
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.
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