Recipe courtesy of Ree Drummond
Episode: Thanksgiving
Save Recipe Print
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
Level:
Easy

Ingredients

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!

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Sweet Roasted Acorn Squash

Recipe courtesy of Sunny Anderson

Roasted Acorn Squash

Recipe courtesy of Tyler Florence

Roasted Acorn Squash with Jalapeno

Recipe courtesy of Food Network Kitchen

Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese

Recipe courtesy of Guy Fieri

Acorn Squash with Baby Bitter Greens

Recipe courtesy of Valerie Bertinelli

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Recipe courtesy of Marcela Valladolid

Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories