Hands-on Time
20 Mins
Total Time
1 Hour
Yield
Makes 8 servings
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

How to Make It

Step 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.

Step 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.

Step 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.

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