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Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges Recipe

Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges Recipe
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Prepare the ingredients before making Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges in your home. Then, follow these steps below to serve Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges for your family or friends.

Ingredients: Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges

  • 2 acorn squash
  • 1 salt
  • 1 stick butter-softened
  • 1/2 cup brown sugar
  • 2 tbsp minced fresh rosemary
  • 1/4 tsp chili powder

How to Make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges in your home by yourself.

    Step 1
  • Preheat oven to 400º.
  • Step 2
  • Cut acorn squash in half. Scrape out pulp and seeds.
  • Step 3
  • Cut each half into 4 equal wedges. Place wedges skin side down in baking dish. Sprinkle with salt.
  • Step 4
  • Combine butter, sugar, dash of salt, rosemary and chili powder. Mix into a paste.
  • Step 5
  • Smear the paste onto each squash wedge.
  • Step 6
  • Roast in oven for 20 minutes. After 20 minutes, baste the squash with pan juices and return to oven for another 20 minutes.
  • Step 7
  • Serve in the baking dish and drizzle more pan juices on the wedges at the end before serving.
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