Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ree drummond's sweet roasted rosemary acorn squash wedges. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges is something that I have loved my whole life.
Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Place wedges in a baking dish and drizzle with olive oil.
To get started with this recipe, we have to prepare a few components. You can cook ree drummond's sweet roasted rosemary acorn squash wedges using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges:
- Make ready acorn squash
- Get salt
- Make ready butter-softened
- Make ready brown sugar
- Make ready minced fresh rosemary
- Get chili powder
Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt. I believe that squash is similar to what we call marrow in England. This is a low fat and healthy recipe which is nice served with roasted meats.
Instructions to make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges:
- Preheat oven to 400º.
- Cut acorn squash in half. Scrape out pulp and seeds.
- Cut each half into 4 equal wedges. Place wedges skin side down in baking dish. Sprinkle with salt.
- Combine butter, sugar, dash of salt, rosemary and chili powder. Mix into a paste.
- Smear the paste onto each squash wedge.
- Roast in oven for 20 minutes. After 20 minutes, baste the squash with pan juices and return to oven for another 20 minutes.
- Serve in the baking dish and drizzle more pan juices on the wedges at the end before serving.
Add the prepared marrow and then coat. Sliced into wedges and roasted, the skin blisters and softens, the flesh turns silky and sweet. It's the perfect ode to autumn. If you grew up eating acorn squash, I wouldn't be surprised to hear that your mom (or dad) roasted it in halves, cut side up, filled with butter and brown sugar. Frugally Natural shows you how to quickly and easily roast an acorn squash as a nutritious side dish.
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