Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges
Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ree drummond's sweet roasted rosemary acorn squash wedges. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can have ree drummond's sweet roasted rosemary acorn squash wedges using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges:
  1. Take acorn squash
  2. Get salt
  3. Take butter-softened
  4. Get brown sugar
  5. Take minced fresh rosemary
  6. Prepare chili powder
Instructions to make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges:
  1. Preheat oven to 400º.
  2. Cut acorn squash in half. Scrape out pulp and seeds.
  3. Cut each half into 4 equal wedges. Place wedges skin side down in baking dish. Sprinkle with salt.
  4. Combine butter, sugar, dash of salt, rosemary and chili powder. Mix into a paste.
  5. Smear the paste onto each squash wedge.
  6. Roast in oven for 20 minutes. After 20 minutes, baste the squash with pan juices and return to oven for another 20 minutes.
  7. Serve in the baking dish and drizzle more pan juices on the wedges at the end before serving.

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