Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1234.39 Kcal (5168 kJ) | ||
| Calories from fat | 884.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 98.28g | 151% | |
|---|---|---|---|
| Sodium | 4323.38mg | 180% | |
| Potassium | 2991.14mg | 64% | |
| Total Carbs | 90.52g | 30% | |
| Dietary Fiber | 17.24g | 69% | |
| Protein | 9.84g | 20% | |
| Vitamin C | 94.8mg | 158% | |
| Iron | 8.6mg | 48% | |
| Calcium | 296.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 114.21 Kcal (478 kJ) | ||
| Calories from fat | 81.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.09g | 151% | |
|---|---|---|---|
| Sodium | 400mg | 180% | |
| Potassium | 276.74mg | 64% | |
| Total Carbs | 8.37g | 30% | |
| Dietary Fiber | 1.6g | 69% | |
| Protein | 0.91g | 20% | |
| Vitamin C | 8.8mg | 158% | |
| Iron | 0.8mg | 48% | |
| Calcium | 27.4mg | 30% | |
* 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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