Sweet Roasted Rosemary Squash
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.