Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges

• 2 acorn squash
• 1 salt
• 1 stick butter-softened
• 1/2 cup brown sugar
• 2 tbsp minced fresh rosemary
• 1/4 tsp chili powder

1. Preheat oven to 400 degrees .
2. Cut acorn squash in half.
3. Scrape out pulp and seeds.
4. Cut each half into 4 equal wedges.
5. Place wedges skin side down in baking dish.
6. Sprinkle with salt.
7. Combine butter, sugar, dash of salt, rosemary and chili powder.
8. Mix into a paste.
9. Smear the paste onto each squash wedge.
10. Roast in oven for 20 minutes.
11. After 20 minutes, baste the squash with pan juices and return to oven for another 20 minutes.
12. Serve in the baking dish and drizzle more pan juices on the wedges at the end before serving.

acorn, salt, butter, brown sugar, fresh rosemary, chili powder

Taken from cookpad.com/us/recipes/355899-ree-drummonds-sweet-roasted-rosemary-acorn-squash-wedges (may not work)