Sweet-Roasted Rosemary Acorn Squash Wedges

• Vegetarian
• Gluten free

• Produce

  • 2 Acorn squash, whole
  • 2 tbsp Rosemary

• Baking & Spices

  • 1/2 cup Brown sugar, lightly packed
  • 1 Salt

• Oils & Vinegars

  • 4 dashes Olive oil

• Dairy

  • 1 stick Butter

Found on thepioneerwoman.com

Description

Ingredients

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

Directions

• 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!