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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

SWEET-ROASTED ROSEMARY ACORN SQUASH WEDGES Recipe

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This recipe for SWEET-ROASTED ROSEMARY ACORN SQUASH WEDGES is from Reiter-Evans Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cup Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)
Directions:
Directions:
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350ºF oven for 20 minutes.

Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.

Remove squash from the 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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