- 2 large acorn squash
- 1 1/2 tablespoons minced canned chipotle chiles
- About 2 tsp. kosher salt
- 7 tablespoons canola oil
- 6 tablespoons packed dark brown sugar
- calories 146
- caloriesfromfat 50 %
- protein 0.9 g
- fat 8.3 g
- satfat 0.6 g
- carbohydrate 19 g
- fiber 1.8 g
- sodium 338 mg
- cholesterol 0.0 mg
How to Make It
Preheat oven to 400°. Cut squash in half and scoop out seeds. Cut each half into 3 wedges. In a small bowl, stir remaining ingredients together with 1 tbsp. water.
Slather wedges with chile mixture, holding over bowl to catch drips (use about half of mixture). Set wedges in an oiled rimmed baking pan; cover loosely with foil.
Bake squash 15 minutes. Uncover and drizzle with remaining chile mixture. Bake until very tender, about 25 minutes more. Sprinkle with salt to taste.
Make ahead: Chill, covered, up to 1 day; reheat 20 minutes at 350°.
Note: Nutritional analysis is per serving.