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We hope you got insight from reading it, now let’s go back to ree drummond's sweet roasted rosemary acorn squash wedges recipe. To make ree drummond's sweet roasted rosemary acorn squash wedges you need 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:
- Prepare 2 acorn squash
- Take 1 salt
- Prepare 1 stick butter-softened
- Prepare 1/2 cup brown sugar
- Use 2 tbsp minced fresh rosemary
- Get 1/4 tsp chili powder
Steps 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.
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