• 2 Ratings

This super easy fall side dish gets a little kick from red pepper and ground ancho chile peppers. But don't worry -- a brown sugar glaze keeps this squash recipe from getting too spicy.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 3-quart rectangular baking dish arrange squash halves, cut sides up. In a small bowl stir together brown sugar, ancho chile pepper, salt, and, if desired, crushed red pepper.

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  • Divide brown sugar mixture among the squash halves. Divide butter evenly among squash halves. (To serve today, omit Step 3 and continue as directed in Step 4.)

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  • Cover with plastic wrap; chill for up to 24 hours.

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  • Preheat oven to 350°F. If chilled, remove plastic wrap. Pour about 1/4 inch water into the baking dish. Cover tightly with foil. Bake about 1 1/4 hours or until the squash is tender.

Nutrition Facts

163 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 243 mg sodium. 584 mg potassium; 29 g carbohydrates; 2 g fiber; 12 g sugar; 1 g protein; 0 g trans fatty acid; 777 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0