Roasted Acorn Squash Wedges

One thing I really love to do is host parties -- little dinner parties, superbowl parties, or simply just drinking get togethers. I love getting everyone together in the same place, prepping the food and drinks, and best of all, not having to leave my own apartment.

I hosted some of my best girlfriends for dinner the other night and wanted to make a healthy appetizer.  As you know, I love acorn squash and happened to have one in the kitchen.  I had recently seen this recipe for “Sweet-Roasted Rosemary Acorn Squash Wedges” on The Pioneer Woman – An awesome blog/site with a ton of really creative and versatile recipes. Definitely worth checking her page out!

Thank you, Pioneer Woman, for the recipe inspiration. I made a few tweaks based on what I had in my kitchen, but these turned out to be a great and easy appetizer to have out as everyone arrived.

My Ingredients:
1 Acorn Squash
Extra Virgin Olive Oil
Salt
1/4 stick butter
¼ cup Light Brown Sugar
2 Tablespoons Bragg’s Special Seasoning (has Rosemary in it)
1 Tablespoon Maple Syrup

Heat oven to 350 degrees. Cut your acorn squash in half, scoop out the insides, and cut each half into 4 equal wedges.  Drizzle all of the wedges lightly with EVOO so that each is lightly covered. Salt lightly and roast in the oven for 20 minutes.

In a bowl, combine your butter, brown sugar, maple syrup, and Bragg’s seasoning into a thick paste.  Next, take your squash out of the oven and dollop a spoonful of your paste into each wedge.  There should be a little paste leftover.

Pre-oven wedges:

Let the squash roast for another 15 minutes while the paste melts into a sauce across the slivers.  Pull the squash out and rub the sugary/butter sauce across the slivers while adding more as you see fit. Roast the squash for another 15 minutes.  I topped them off with a bit more Bragg’s and served them each with spoons.  They’re sweet and salty and buttery – yum!

Final product:

 

Cheers!