Hello, I’m Kate. Today, we’re going to prepare ree dmond’s sweet roasted rosemary acorn squash wedges recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Ree Dmond’s Sweet Roasted Rosemary Acorn Squash Wedges Recipe
Ree Dmond’s Sweet Roasted Rosemary Acorn Squash Wedges is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Ree Dmond’s Sweet Roasted Rosemary Acorn Squash Wedges is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have ree dmond’s sweet roasted rosemary acorn squash wedges using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ree Dmond’s Sweet Roasted Rosemary Acorn Squash Wedges:
- Prepare 2 acorn squash
- Make ready 1 salt
- Take 1 stick butter-softened
- Prepare 1/2 cup brown sugar
- Take 2 tbsp minced fresh rosemary
- Make ready 1/4 tsp chili powder
Steps to make Ree Dmond’s Sweet Roasted Rosemary Acorn Squash Wedges:
- Preheat oven to 400º.
- Cut acorn squash in half. Scrape out pulp and seeds.
- Cut each half into 4 equal wedges. Place wedges skin side down in baking dish. Sprinkle with salt.
- Combine butter, sugar, dash of salt, rosemary and chili powder. Mix into a paste.
- Smear the paste onto each squash wedge.
- Roast in oven for 20 minutes. After 20 minutes, baste the squash with pan juices and return to oven for another 20 minutes.
- Serve in the baking dish and drizzle more pan juices on the wedges at the end before serving.
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