Chile-Roasted Acorn Squash Recipe

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Chile-Roasted Acorn Squash
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Bake squash 15 minutes. Uncover and drizzle with remaining chile mixture. Bake until very tender, about 25 minutes more. Sprinkle with salt to taste.
  4. Make ahead: Chill, covered, up to 1 day; reheat 20 minutes at 350°.
  5. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.1
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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