I originally made this for Thanksgiving. And I have a rule that if I don't post the recipe during Thanksgiving I will save it for next year. But then I made it again two weeks later during the Christmas season proving maybe it was also a Christmas dish. So I thought I would save it for Christmas next year. But then (hang with me) the grocery stores had acorn squashes again last week and again I just had to make them again. I like these maybe just as much if not better than Candied Yams. I know that is saying a lot. It's the sweet and spicy. Although the second and third time I made these I used less butter and brown sugar (a girl has to watch her waist after all)
Sweet Roasted Rosemary Acorn Squash Wedges
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.
Smear the paste all over the squash.