Acorn Squash are a winter squash......when shopping for them look for some that feel heavy and have no blemishes or soft spots......and are quite firm.
What I love about these Acorn Squash is they keep for weeks or even a couple of months if you store them in a cool and dry place....and are one of my families favourites. Thanks to my husband he cut these up for me cause they are so hard to cut and made this recipe.....
Sweet Roasted Rosemary Acorn Squash Wedges
(adapted from The Pioneer Woman)
2 whole ACORN SQUASH, cut into 8 wedges each
2 Tbsp. Extra Virgin Olive Oil
salt to taste
1 stick of butter, room temperature
1/2 cup Brown sugar (slightly packed). but I packed mine
2 Tbsp. Rosemary, fresh and minced
INSTRUCTIONS:
Place wedges in a baking dish and drizzle with Olive Oil......
Sprinkle lightly with salt to taste.
Roast in a 350-degrees 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 the paste mixture all over the squash wedges....Return to the oven for another 20 to 30 minutes, till nicely browned and caramelized
Halfway through roasting. your paste will become a sauce.
Brush sauce over the top of the squash and continue roasting till done.
Serve in a baking dish....drizzling more sauce at the end,,,,and enjoy!!!!
