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.
- 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)
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!