We are coming up to almost a week before Thanksgiving, and the holiday stress might be coming on if you are the elected chef responsible for your Thanksgiving dinner. Keep it simple, healthy and fresh with this fun Thanksgiving side that will sure to have even your pickiest eaters think twice about squash!
Makes: 6 servings (3 slices per serving)
- 1 acorn squash (roughly 1.5 lbs), cut in half lengthwise and seeded
- 3 TBS (plus 1 extra tsp set aside) of extra-virgin olive oil
- 1 TBS fresh ginger (peeled then grated or minced)
- 1 TBS minced red Fresno chile
- 3/4 tsp Himalayan salt (my favorite/recommendation if you add salt)
- 1 TBS honey
- 1/2 cup pomegranate arils
- 1/3 cup chopped fresh cilantro (optional)
Preheat your oven to 425°F, placing your baking sheet you will use in the oven as it preheats (this helps with the browning to save on cook time).
Cut squash halves into 1-inch-thick slices. In a large bowl, combine 3 tablespoons of your olive oil, all of your ginger, chile, and salt. Toss your squash gently in the bowl to get an even covering of the oil mixture.
Arrange in a single layer on your preheated pan. Bake at 425°F for 25 minutes; turning over once after 15 minutes.
Combine remaining 1 teaspoon oil and honey; drizzle over squash. Top with pomegranate and cilantro.
TIP: If you can’t find red Fresno chile try subbing gochujang or minced jalapeno peppers
Nutritional Information (per serving): Calories 136 / Protein 1 g / Fat 8 g / Saturated Fat 1 g / Unsaturated Fat 6 g / Sodium 245 mg / Carbs 18 g / Dietary Fiber 2 g / Total Sugars 7 g / Added Sugars 3 g