Sweet Roasted Rosemary Acorn Squashes

I've never made acorn squash before, but this was a hit and it made the house smell wonderful! I may cut down on the rosemary next time, but it could have to do more with first trimester nausea than anything because everyone else around the table thought they were perfect!

This recipe is straight from The Pioneer Woman. She's fabulous! http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/

Ingredients:

2 acorn squash, cut into 8 wedges each

Olive oil

1 stick butter, softened

1/2 cup brown sugar

dash of salt

2 T. minced fresh rosemary

Directions:

Place the squash in a baking dish and lightly sprinkle with salt. Drizzle on the olive oil. Bake for 20 minutes in a 35o degree oven. Meanwhile, mix the butter, brown sugar, dash of salt and rosemary together to make a paste. After the squash have cooked for 20 minutes take out of the oven and put some of the paste on each of the squash wedges. Let roast for another 30 minutes or until slightly browned on the edges. 15 minutes through the 30 minute session brush the squash with the butter. Enjoy!