Prep Time
10 min
Cook Time
40 min
Yields
8 servings
2012 Ree Drummond, All Rights Reserved.
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ingredients
2
acorn squash
salt
1
stick butter
½
cup brown sugar, firmly packed
2
Tbsp fresh rosemary, minced
¼
tsp chili powder
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directions
Step 1
Preheat the oven to 400ºF.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve in the baking dish, drizzling more sauce at the end. Yummy!