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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 Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 84 kcal
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 tsp sea salt
- ¼ cup pomegranate arils
- ¼ cup fresh cilantro chopped
Instructions
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Preheat oven to 425ºF.
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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.
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Top with pomegranate and cilantro.
Recipe 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 Facts
Ginger-Chili Roasted Winter Squash
Amount Per Serving
Calories 84
Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Sodium 238mg10%
Potassium 400mg11%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.