Sweet ginger roasted squash

Hello,

To start this new year with a nice and comforting dish, I am suggesting you my Sweet Ginger Roasted Squash recipe: in my recipe I used Kabocha squash, but you can use any type of winter squash you enjoy the taste (Butternut, Hokkaido, Acorn, etc). This recipe is easy (the biggest part being cutting the squash), tasty (if you do not like that much the taste of strong ginger, you can use only half a tea spoon of grated ginger) and will provide you plenty of vitamins to face the cold winter!

For this recipe you will need  (serves 4):

  • 1 nice winter squash 
  • 2 tbsp. of honey or agave syrup
  • 1 big piece of fresh ginger
  • 1 garlic clove
  • 1/2 tsp. of sweet paprika powder
  • salt and pepper

Start with heating up the oven at 180°C. After cutting the squash into halves, remove the seeds from the “heart”. Then cut each halves into small segments of a thickness of 2cm.  Once you have nice “C”s of squash, it will be easier to remove the skin with a strong and sharp knife. Spread all the “C”s on an oven plate, letting enough space between them.

Grate some ginger, or cut it into small pieces if you want a stronger taste (I took the 2nd option here :). Crush the garlic clove. Mix the ginger with the garlic using the honey (do not hesitate to a bit of water if you are using solid honey) and spread this “syrup” on the pieces of squash. Prinkle with the paprika powder, salt and pepper.

Bake in the oven for 30min, until the squash Cs are well-roasted, tender and caramelized with the ginger-honey mixture.

Serve with some green vegetables for a nice vegan dinner (here I cooked a mix of green beans/broccoli/onions/roasted pepitas)

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