Sweet Roasted Rosemary Acorn Squash Wedges Food

ROASTED ACORN SQUASH WEDGES

Steps:

• Preheat oven to 425 degrees F.
• Halve the squash and scoop out and discard the seeds and strings. Cut the halves into 1-inch-thick wedges.
• Arrange the squash wedges on a baking sheet, brush them with butter and sprinkle with the thyme, 1 teaspoon salt and a few grinds of pepper. Roast the squash wedges until they are brown and tender, about 35 minutes.
• Transfer the squash wedges to a serving platter, garnish with thyme sprigs and serve warm or at room temperature.

ROASTED ACORN SQUASHES WITH ROSEMARY

Steps:

• Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

SWEET ROASTED MARROW (SQUASH) WEDGES

Steps:

• Preheat the oven to 190oC / 375oF / gas mark 5.
• Place all the ingredients except the marrow into a bowl and then mix.
• Add the prepared marrow and then coat.
• Transfer to a roasting tray and cook for 45 mins or until softened and coloured.

ROASTED SQUASH WEDGES

Steps:

• Preheat oven to 400 degrees. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan.
• In a small bowl, combine melted butter, honey, cinnamon, nutmeg, salt, and pepper. Toss squash with honey mixture. Roast squash, turning occasionally, until tender and golden brown, 35 to 45 minutes.

SWEET-ROASTED ROSEMARY ACORN SQUASH WEDGES

Steps:

• Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized. Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete. Serve in the baking dish, drizzling more sauce at the end. Yummy!

ROSEMARY-PARMESAN ACORN SQUASH WEDGES

Steps:

• Cut squash halves lengthwise into 1/2 inch wedges.
• Peel wedges and cut in half crosswise.
• Combine oil, lemon juice, garlic and rosemary in a large bowl.
• Add squash and toss to coat.
• Place in single layer on a baking sheet.
• Bake at 450 for 15 minutes.
• Turn wedges and bake anothe 15 minutes or until golden.
• Sprinkle with cheese and salt& pepper.