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Sweet-Roasted Rosemary Acorn Squash Wedges

3.60 Mitt(s) 5 Rating(s)5 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 55 votes, average: 3.60 out of 5

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Level: Easy

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Description

Rich, flavorful, and decadent. This recipe is unabashed in its use of butter and brown sugar, and I apologize to all mankind. But the holidays are approaching, and the holidays are a time for celebration, not restraint!

Ingredients

  • 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)

Preparation

Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.

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

Remove squash from 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. Yummy!

5 Comments

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morethanlilies on 11.19.2009

I have never made or tasted acorn squash before, so I was a little hesitant at first. This recipe is so simple and absolutely delicious! I used dried rosemary instead of fresh (I was lazy and didn’t want to drive to the store) and it was still a hit. I was so sad to eat my last serving of it as leftovers!

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semicleankitchen on 11.17.2009

Made this recipe last night for our Mock-Thanksgiving. It was a hit! Our guests had never has squash before and they were completely won over. Absolutely delish, can’t wait to make it for REAL Thanksgiving. Try this recipe, you won’t be disappointed.

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pterra2008 on 11.2.2009

Ok I have to admit before this I was an acorn squash virgin. Your gorgeous pics of this was all it took to take me to acorn squash heaven. I had to make it and I don’t regret anything. Great recipe and loved the rosemary.

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kateskinny on 11.1.2009

Super delish! I finally found something that my husband really loves!

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msholiday on 10.30.2009

Great!! Better than dessert.

5 Reviews

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mrsq on 11.25.2010

Not a big fan. The rosemary taste was good, but I thought the butter and sugar would caramelize on the squash. Instead, the squash was just swimming in grease. I wish I skipped this on Thanksgiving.

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tracyok on 9.1.2010

Love it! Mine had to cook longer than the given time, though – about 40 to 45 minutes after you add the sauce ingredients. Also, I turned the wedges on their side and flipped them over every 10 minutes so they were completely bathed in that yummy sauce, rather than just basting them once (probably explains why it took longer to cook). It’s easier to cut the squash into wedges if you nuke it for a minute first.

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gatofish on 7.6.2010

I tried this recipe this past weekend but I don’t think they turned out that great.

They may have needed more salt or sugar or something – I’m not sure what – but I wasn’t happy with the results I got. The squash were edible but just nothing spectacular. :(

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kitchenlovenest on 6.4.2010

Like it … I think I overcooked it though, because it ended up kind of mushy. But the flavor combo was great.

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abarnum619 on 5.19.2010

Um…. WOW. These are amazing. The rosemary is just an excellent flavor with acorn squash. I have made this a number of times since PW first posted the recipe, and it never disappoints. Something interesting my Mom and I found out…. if you let some of the butter/sugar/rosemary drippings cook a little longer after the squash is done, it will really caramelize and make a very yummy candy-like substance. We decided we are going to try and actually make a caramel out of similar ingredients as the rosemary was amazing like that!

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