Sweet Roasted Rosemary Acorn Squash Wedges
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 180
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 30
- Sodium
- 306
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
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
- 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!