Roasted Acorn Squashes with Rosemary
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons light-brown sugar
- 1 tablespoon coarsely chopped fresh rosemary
- 4 small acorn squashes (1 pound each), cut into 2-inch-thick wedges and seeded
- Coarse salt and freshly ground pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Acorn squashes, small (4)
- Rosemary, fresh (1 tablespoon)
- Cooking & Baking
- Brown sugar, light (2 tablespoons)
- Olive oil, extra-virgin (2 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published July 27, 2011 (1 year ago).
4 people saved this recipe.
