Sweet Roasted Rosemary Acorn Squash Wedges

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sweet roasted rosemary acorn squash wedges

This easy recipe from The Pioneer Woman highlights the beautiful winter squashes that we are just harvesting at Lepp Farms. The amount of brown sugar and butter is up to you, depending on how much sweet and sticky sauce you want at the end! 


2 whole Acorn Squash, Cut Into 8 Wedges Each

(you don’t need to peel them, the peel just comes away from the flesh once it’s baked)

4 dashes Olive Oil

Salt To Taste

¼ to ½ cup Butter

¼ to ½ cups 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!