Hi, I am Joana. Today, I’m gonna show you how to make ree drummond’s sweet roasted rosemary acorn squash wedges recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Ree Drummond’s Sweet Roasted Rosemary Acorn Squash Wedges Recipe
Ree Drummond’s Sweet Roasted Rosemary Acorn Squash Wedges is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Ree Drummond’s Sweet Roasted Rosemary Acorn Squash Wedges is something that I’ve loved my entire life. They’re nice and they look fantastic.
To bewith this particular recipe, we have to prepare a few components. You can cook ree drummond’s sweet roasted rosemary acorn squash wedges using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ree Drummond’s Sweet Roasted Rosemary Acorn Squash Wedges:
- Get 2 acorn squash
- Make ready 1 salt
- Get 1 stick butter-softened
- Make ready 1/2 cup brown sugar
- Make ready 2 tbsp minced fresh rosemary
- Get 1/4 tsp chili powder
Steps to make Ree Drummond’s Sweet Roasted Rosemary Acorn Squash Wedges:
- Preheat oven to 400º.
- Cut acorn squash in half. Scrape out pulp and seeds.
- Cut each half into 4 equal wedges. Place wedges skin side down in baking dish. Sprinkle with salt.
- Combine butter, sugar, dash of salt, rosemary and chili powder. Mix into a paste.
- Smear the paste onto each squash wedge.
- Roast in oven for 20 minutes. After 20 minutes, baste the squash with pan juices and return to oven for another 20 minutes.
- Serve in the baking dish and drizzle more pan juices on the wedges at the end before serving.
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