Brown Sugar-Chile Baked Acorn Squash
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.
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Brown Sugar-Chile Baked Acorn Squash
Directions
- 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.
- 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.)
- Cover with plastic wrap; chill for up to 24 hours.
- Preheat oven to 350 degrees 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 (Brown Sugar-Chile Baked Acorn Squash)
- Per serving:
- 163 kcal ,
- 6 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 15 mg chol. ,
- 243 mg sodium ,
- 29 g carb. ,
- 2 g fiber ,
- 12 g sugar ,
- 1 g pro.