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The ingredients needed to make Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges:
- Prepare 2 acorn squash
- Get 1 salt
- Get 1 stick butter-softened
- Use 1/2 cup brown sugar
- Provide 2 tbsp minced fresh rosemary
- You need 1/4 tsp chili powder
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.
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