ROASTED ACORN SQUASHES WITH ROSEMARY

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Roasted Acorn Squashes with Rosemary image

A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
2 tablespoons light-brown sugar
1 tablespoon coarsely chopped fresh rosemary
4 small acorn squashes (1 pound each), cut into 2-inch-thick wedges and seeded
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

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