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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  • Makes: 6 servings
  • Serving Size: 1 squash half
  • Prep: 25 mins
  • Chill: Up to 24 hrs
  • Bake: 1 hr 15 mins 350°F

Brown Sugar-Chile Baked Acorn Squash

Directions

  1. 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.
  2. 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.)
  3. Cover with plastic wrap; chill for up to 24 hours.
  4. 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.
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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.
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