Sweet Roasted Rosemary Acorn Squash Wedges

Name: Sweet Roasted Rosemary Acorn Squash Wedges
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Ingredients: 2 acorn squash; Salt; 1 stick butter; 1/2 cup brown sugar (firmly packed); 2 tablespoons minced fresh rosemary; 1/4 teaspoon chili powder

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Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 8 servings

Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 8 servings

Ingredients

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2 acorn squash

Salt

1 stick butter

1/2 cup brown sugar (firmly packed)

2 tablespoons minced fresh rosemary

1/4 teaspoon chili powder

Directions

Watch how to make this recipe.

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!