Ingredients:
*2 acorn squash, cut into 8 wedges each
*4 dashes olive oil
*salt to taste
*1 stick butter, room temperature
*1/4 cup brown sugar (lightly packed)
*1 teaspoon dried rosemary, crushed (I use a mortar and pestle)
Directions:
1. Preheat the oven to 350 degrees. Place wedges in a baking dish and drizzle with the dashes of olive oil. Sprinkle lightly with salt to season. Roast in the oven for 20 minutes.
2. In a small bowl, combine the butter, brown sugar, rosemary, and salt to taste. Mix into a paste.
3. Remove the squash from the oven. Smear the paste over the squash wedges. Put back into the oven for 15 minutes. By this time the paste should now be a sauce. Brush the sauce over the squash. Roast for 15 more minutes or until brown and caramelized.
