Sweet-Roasted Rosemary Acorn Squash Wedges

I have always wanted to try an acorn squash, and when I finally got one, I just had to try this recipe from the Pioneer Woman. Anything with butter and brown sugar just has to be delish, and the rosemary gave it a little bit of a floral twist. The acorn squash was very sweet and tasted like candy, and after baking for around 50 mins, it was just falling off the skin.

The hardest part was getting it cut open. You really need a sharp and sturdy knife. Once you get the point into the center it gets a little easier. The tough outer skin is really the hardest. Totally worth it though!

Sweet-Roasted Rosemary Acorn Squash Wedges
The Pioneer Woman
**Please note I used only a half of one acorn squashes, so I only used about 1/4 of the recipe. The full recipe is below and I followed it exactly except I used dried rosemary instead of fresh.

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)

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!