Sunday, November 14, 2010

Roasted Acorn Squash

I bought an acorn squash last week at the fruit stand. They are cheap, hearty and the perfect fall food.

I found a great recipe on the Pioneer Woman (love her!) website and away I went. If you want to see the recipe with step-by-step gorgeous pictures, check out her site here! This is a wonderful recipe and the squash turned out deliciously sweet and tender.

Sweet-Roasted Rosemary Acorn Squash Wedges
(I halved the recipe - below is the whole recipe.)
2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cups Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)

1. Place wedges in a baking dish and drizzle with olive oil.
2. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
3. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
4. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized.
5. Halfway through roasting, your paste will have become a sauce.
6. Brush sauce over the top of the squash and then continue roasting until time is complete.
7. Serve in the baking dish, drizzling more sauce at the end.

Okay, anything cooked with this paste of butter, brown sugar and rosemary (below), is GUARANTEED good!!!

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