Sweet Roasted Rosemary Squash

Sweet Roasted Rosemary Squash

Serves 2-4.

1 Red Dog acorn squash, cut into quarters
2 dashes olive oil
Salt to taste
1/2 stick  butter
1/4 cup brown sugar, lightly packed
1 Tbsp. Red Dog rosemary, minced

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.