I have an obsession with Winter Squash. Each time we go to the pumpkin patch and I see the array of squash they sell, it makes me want to try each one. I saw this recipe on the Pioneer Woman’s cooking show on the Food Network, so I tried cooking acorn squash for the first time. It was delicious! My kids liked it too. The wedges are a fun way to serve it and more interesting to kids. This would also make a great side dish for your Thanksgiving feast!
This photo of the acorn squash comes from a great website to identify different types of squash and how to cook them.
Sweet Rosemary Acorn Squash Wedges
Ingredients
- 2 whole Acorn Squash, Cut Into 8 Wedges Each
- 4 dashes Olive Oil
- Salt To Taste
- 1 stick Butter
- ½ cups Brown Sugar (lightly Packed)
- 2 Tablespoons Rosemary (minced)
Preparation Instructions
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!
Design Times Four 