SWEET ROASTED ROSEMARY ACORN SQUASH WEDGES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sweet Roasted Rosemary Acorn Squash Wedges image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 6

2 acorn squash
Salt
1 stick butter
1/2 cup brown sugar (firmly packed)
2 tablespoons minced fresh rosemary
1/4 teaspoon chili powder

Steps:

  • Preheat the oven to 400 degrees F.
  • 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.
  • 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.
  • 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.
  • Serve in the baking dish, drizzling more sauce at the end. Yummy!

There are no comments yet!