Directions:
- 1. Preheat oven to 450°F Halve squash lengthwise and remove stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
- 2. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 baking pans.
- 3. Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.
- 4. While squash is cooking, mash garlic with remaining 1/4 teaspoon salt and whisk in citrus juice, chile, cilantro, and remaining 1/4 cup oil until combined.
- 5. When squash is done, place it on a platter cut sides up and drizzle with chile citrus sauce. Sprinkle with extra cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.08 Kcal (1189 kJ) | ||
| Calories from fat | 189.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Sodium | 588.26mg | 25% | |
| Potassium | 781.71mg | 17% | |
| Total Carbs | 24.56g | 8% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 31mg | 52% | |
| Iron | 2.5mg | 14% | |
| Calcium | 75.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 115.49 Kcal (484 kJ) | ||
| Calories from fat | 76.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 32% | |
|---|---|---|---|
| Sodium | 239.16mg | 25% | |
| Potassium | 317.8mg | 17% | |
| Total Carbs | 9.98g | 8% | |
| Sugars | 0.79g | 8% | |
| Dietary Fiber | 1.79g | 18% | |
| Protein | 0.93g | 5% | |
| Vitamin C | 12.6mg | 52% | |
| Iron | 1mg | 14% | |
| Calcium | 30.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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