Brown Sugar-Rosemary Roasted Acorn Squash
Well usually it wouldn't be the season for acorn squash just yet, especially with the heat wave on the east coast but out here on the west coast it hasn't been too hot this summer and of course my acorn squash is ready to be picked. So I made this sweet and delicious dish the other night.
Serves 2-4
1 acorn squash (membranes and seeds removed from the inside), cut into 8 wedges
2 dashes of olive oil
salt to taste
2-3 Tablespoons unsalted butter, softened
1/4 cup brown sugar, lightly packed
1 Tablespoon fresh rosemary, minced
1. 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.
2. Meanwhile, mix together the butter, salt, brown sugar and rosemary in a small dish. It should be similar to a paste.
3. Remove squash from oven and smear the paste all over the pieces.
4. Return squash to oven and roast for 30 minutes or until they are nicely browned and caramelized.
5. Halfway through the cooking process the paste turns into a sauce, so you will need to brush the sauce over the squash. Serve the wedges with more sauce.
1 acorn squash (membranes and seeds removed from the inside), cut into 8 wedges
2 dashes of olive oil
salt to taste
2-3 Tablespoons unsalted butter, softened
1/4 cup brown sugar, lightly packed
1 Tablespoon fresh rosemary, minced
1. 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.
2. Meanwhile, mix together the butter, salt, brown sugar and rosemary in a small dish. It should be similar to a paste.
3. Remove squash from oven and smear the paste all over the pieces.
4. Return squash to oven and roast for 30 minutes or until they are nicely browned and caramelized.
5. Halfway through the cooking process the paste turns into a sauce, so you will need to brush the sauce over the squash. Serve the wedges with more sauce.
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