Sweet Roasted Rosemary Acorn Squash Wedges

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

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
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!


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes