Sweet Roasted Rosemary Acorn Squash Wedges - acorn

Method

• Preheat the oven to 400 degrees F.
• Cut the acorn squash in half from top to bottom using a sharp knife.
• Use a spoon to scrape out the stuff inside.
• Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish.
• Sprinkle lightly with salt.
• Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste.
• Smear the paste all over the squash.
• Roast in the oven for 20 minutes.
• Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
• Serve in the baking dish, drizzling more sauce at the end.
• Yummy!