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Sweet Roasted Rosemary Acorn Squash Wedges

Sweet Roasted Rosemary Acorn Squash Wedges
PREP TIME
10 min
COOK TIME
40 min
YIELDS
8 servings

2012 Ree Drummond, All Rights Reserved.

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Ingredients

2
acorn squash
salt
1
stick butter
½
cup brown sugar, firmly packed
2
Tbsp fresh rosemary, minced
¼
tsp chili powder
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.

Step 3

Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.

Step 4

Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.

Step 5

Serve in the baking dish, drizzling more sauce at the end. Yummy!

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