partly adapted from →http://m.foodnetwork.com/recipes/668437
And using the method I’ve always used myself. So only difference with mine is cutting into wedges. I always cut in half. I went with smaller to shorten cooking time. And I’ve never used rosemary. Well , since I have a rosemary plant looking at me…
In mine I added a squeeze of fresh orange juice (those are looking at me too, fresh on tree). And a little dash each of pumpkin spice & cinnamon 😀
I usually top with bacon but skipping that for thanksgiving dinner.
For the sake of measurements and timing lol…
2 acorn squash
1 stick butter
1/2 cup brown sugar (firmly packed)
2 tablespoons minced fresh rosemary
1/4 teaspoon chili powder
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. YUMM ♥
The usual in half way…..