pioneer woman's sweet roasted rosemary acorn squash

she made these on her thanksgiving show. a nice way to serve squash on any day in the fall!

Photo by lisa h.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    acorn squash (seeded and cut in half)

  • salt and pepper

  • 1

    stick of butter-softened

  • 1/2

    cup brown sugar packed

  • 2

    tbs. minced rosemary

  • 1/4

    tsp chili powder

Directions

pre-heat oven to 400 cut each half squash into 4 wedges place wedges into a casserole dish skin side down. sprinkle with salt and pepper. combine butter, brown sugar, salt, rosemary and chili powder. smear paste over the squash wedges. roast in oven for 20 minutes. take out and baste with the butter in bottom of dish and then return to oven and bake another 20 minutes.

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