Sweet Roasted Rosemary Acorn Squash Wedges

First, thank you to The Pioneer Women for this quick, easy, and delicious recipe. This was one of our side dishes for Thanksgiving dinner this year. The flavor is amazing and the aroma is heavenly.

I had to share and show you the quick steps to make this! Funny thing is since meat is not invited most of the time my mother and I just made this paired with Tia Mowry’s Sweet and Savory Stuffing.

Here goes…

Ingredients:

2 Acorn Squash, cut in halves top to bottom

1 stick of butter, softened

1/2 cup of brown sugar

1/4 cup fresh rosemary, off stem

1 tsp chili powder

Instructions: 

1. Heat oven to 400. Cut acorn squash into halves.


2. In mixing bowl, add butter, brown sugar, chili powder, and rosemary. Mix into a paste. Smear the paste all over the squash.


4. Bake for 35-45 minutes and wah-lah!


5. Enjoy!

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