Directions:
- Adjust oven rack to middle position and heat oven to 475 degrees. Half squash through stem, seed and cut each half into 4 wedges. Toss squash, oil, sugar, salt, pepper in large bowl. Arrange squash cut side down in a single layer on rimmed baking sheet. Bake until bottoms of squash are golden brown, about 25 minutes.
- Meanwhile, bring syrup to boil in a small saucepan over medium-high heat. Reduce heat to medium low and simmer until slightly thickened, about 3 minutes. Off heat, whisk in butter and cyenne until smooth. Cover and keep warm.
- When bottoms are deep and golden, remove from oven. Flip and brush 6 tablespoons glaze. Bake, rotating baking sheet, until squash is tender and deep golden all over, about 15 minutes. Flip and brush with remaining glaze, serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.12 Kcal (884 kJ) | ||
| Calories from fat | 109.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.21g | 19% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 685.64mg | 29% | |
| Potassium | 537.07mg | 11% | |
| Total Carbs | 26.39g | 9% | |
| Sugars | 12.15g | 49% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.31 Kcal (500 kJ) | ||
| Calories from fat | 62.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 19% | |
|---|---|---|---|
| Cholesterol | 11.5mg | 7% | |
| Sodium | 387.47mg | 29% | |
| Potassium | 303.51mg | 11% | |
| Total Carbs | 14.91g | 9% | |
| Sugars | 6.87g | 49% | |
| Dietary Fiber | 1.63g | 12% | |
| Protein | 0.87g | 3% | |
| Vitamin C | 8.9mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 8% | |
| Calcium | 38mg | 7% | |
* 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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