Cane syrup adds old-fashioned Southern sweetness to this stunning side. Feel free to use maple syrup or honey instead.
Makes 8 servings
1. Preheat oven to 475°. Slice each squash half into 4 to 5 wedges, and toss with olive oil, brown sugar, and salt. Arrange squash in a single layer on a lightly greased (with cooking spray) jelly-roll pan. Bake 40 minutes or until golden and tender.
2. Meanwhile, microwave cranberries and vinegar in a microwave-safe bowl at HIGH 30 seconds. Let mixture stand 10 minutes; drain. Stir together cane syrup, butter, and red pepper in a bowl.
3. Brush squash with half of syrup mixture. Turn squash over, and brush with remaining syrup mixture. Bake at 475° for 12 more minutes or until golden brown. Transfer squash to a serving platter; top with cranberries and parsley.