Brown Sugar and Rosemary Roasted Squash Wedges
These Brown Sugar and Rosemary Roasted Squash Wedges are a simple and delicious side dish. Pairs wonderfully with roasted chicken, turkey or pork!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 - 8 servings 1x
- Category: Side Dish
- Method: Oven
Ingredients
Units
Scale
- 1 acorn or butternut squash (cut into wedges with the peel on)
- dash olive oil
- 1/2 cup salted butter (at room temperature)
- 1/2 cup lightly packed brown sugar
- 3 tbsp coarsely chopped fresh rosemary (about 2 sprigs)
Instructions
- Preheat your oven to 350 degrees F.
- Cut the squash in half vertically, scoop out the seeds, and cut it into wedges with the peel on.
- Place the squash wedges into a baking dish and drizzle generously with olive oil.
- Bake for 20 minutes.
- In the meantime, in a bowl mix together the butter, brown sugar and rosemary (it should resemble a paste).
- After the squash has baked for the 20 minutes, remove it from the oven and spread the butter/sugar/rosemary paste onto the squash. Use it all, be generous!
- Place the wedges back into the oven and bake for 30 minutes more, or until the squash is lightly browned and caramelized.
- While the squash is baking use a spoon to scoop some of the melted butter/sugar mixture and drizzle it over the squash.
- Serve and enjoy! Make sure to serve the squash with the melted butter/sugar/rosemary sauce from the bottom of the baking dish…you might even be tempted to soak it up with your dinner buns!
Notes
Bake the squash wedges with the peels on, and just have each person scoop out the squash from their wedges at dinner time!
