Best Sweet Roasted Rosemary Acorn Squash Wedges Recipes

Sweet Roasted Rosemary Acorn Squash Wedges image

Provided by Ree Drummond : Food Network

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!

SWEET-ROASTED ROSEMARY ACORN SQUASH WEDGES image

Number Of Ingredients 6

■2 whole Acorn Squash, Cut Into 8 Wedges Each
■4 dashes Olive Oil
■Salt To Taste
■1/2 stick Butter
■1/4 cup Brown Sugar (lightly Packed)
■1 Tablespoons Rosemary (minced)

Steps:

Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized. Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete. Serve in the baking dish, drizzling more sauce at the end. Yummy!