Step-by-Step Guide to Make Speedy Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ree drummond's sweet roasted rosemary acorn squash wedges. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we must 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 can achieve it.

The ingredients needed to make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges:

1. Make ready 2 acorn squash
2. Get 1 salt
3. Get 1 stick butter-softened
4. Get 1/2 cup brown sugar
5. Make ready 2 tbsp minced fresh rosemary
6. Take 1/4 tsp chili powder

Instructions to make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges:

1. Preheat oven to 400º.
2. Cut acorn squash in half. Scrape out pulp and seeds.
3. Cut each half into 4 equal wedges. Place wedges skin side down in baking dish. Sprinkle with salt.
4. Combine butter, sugar, dash of salt, rosemary and chili powder. Mix into a paste.
5. Smear the paste onto each squash wedge.
6. Roast in oven for 20 minutes. After 20 minutes, baste the squash with pan juices and return to oven for another 20 minutes.
7. Serve in the baking dish and drizzle more pan juices on the wedges at the end before serving.

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