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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!