Roasted-Brown-Sugar-&-Rosemary-Squash-{A-Pretty-Life}2

Roasted Brown Sugar & Rosemary Squash Wedges

So are you ready for another fantastic Thanksgiving recipe?  How about Roasted Brown Sugar & Rosemary Squash Wedges?  Does this not sound divine?!

I can’t believe that it’s already been over a week since we celebrated our Thanksgiving here in a Canada!  Next is Halloween and before you know it we will be planning for Christmas!  I love this time of year, but it can sloooooow down!

I really enjoyed cooking for our Thanksgiving dinner this year.  I just felt inspired and so thankful for everything in my life, which then transferred over into my kitchen.  My kitchen is where I express myself and feel most at home.  So this year I went all out with our menu, and am really happy with how it all turned out.  (You can see the full menu at the bottom of this post.)

Roasted Brown Sugar & Rosemary Squash Wedges {A Pretty Life}

I remember my mom roasting acorn squash with brown sugar and butter when I was a kid, and I always loved it!  But the addition of the rosemary knocks this side dish out of the park!  It’s so incredibly good…so good in fact that after dinner was over, I saw my mom mopping the butter mixture up from the bottom of the serving dish with her bread.  My mom never does things like that.  True story.

Roasted Brown Sugar & Rosemary Squash Wedges {A Pretty Life}

Squash-Title

Yields 6-8

Roasted Brown Sugar & Rosemary Squash Wedges
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Ingredients

  • 1/2 acorn squash, cut into 4 wedges (leave the peel on)
  • 1/2 butternut squash, cut into 4 wedges (leave the peel on)
  • dash olive oil
  • 1/2 cup salted butter, at room temperature (not margarine)
  • 1/2 cup lightly packed brown sugar
  • 3 sprigs fresh rosemary, minced (about 2 tbsp)

Instructions

  1. Preheat your oven to 350 degrees.
  2. Clean out the squash, and cut them into wedges as mentioned above.
  3. Place the squash wedges into a baking dish and sprinkle with olive oil.
  4. Bake for 20 minutes.
  5. In a bowl, mix together the butter, brown sugar and rosemary (it should resemble a paste).
  6. After the squash has baked for the 20 minutes, remove it from the oven and spread the butter/sugar/rosemary paste onto the squash. Use it all...be generous!
  7. Place them back into the oven and bake for 30 minutes more, or until the squash is lightly browned and caramelized.
  8. During the baking process, use a spoon to scoop some of the melted butter/sugar mixture and drizzle it over the squash.
  9. Serve and enjoy! Make sure to serve the squash with the melted butter/sugar/rosemary sauce...you might even be tempted to soak it up with your dinner buns!

Notes

- If you wish, you can use just acorn squash, or just butternut squash.
- Bake the squash wedges with the peels on, and just have each person scoop out the squash from their wedges at dinner time!

http://www.aprettylifeinthesuburbs.com/roasted-brown-sugar-rosemary-squash/

Recipe slightly adapted from The Pioneer Woman.

Whisk

I have to say that this dish is in my top 10 favourite side dishes of all time (I’ve even made it again since Thanksgiving).  And I would use any squash with this recipe, but so far I love the butternut squash the best!  So if you are looking for THAT perfect side dish for your Thanksgiving, this is it.  It really is.

Roasted Brown Sugar & Rosemary Squash Wedges {A Pretty Life}

Enjoy!

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In case you are interested, here is my

MenuTitle

Brined and BBQ’d Turkey
Turkey Gravy
Traditional Baked Stuffing
Mashed Potatoes
Green Beans
Sweet Potato Casserole
Glazed Carrots
Roasted Brown Sugar & Rosemary Squash Wedges
Braided Squash Crescent (Bread)
Raisin and Herb Stuffing
Cranberry Sauce
Pickles, Olives
Pumpkin Pie with Vanilla Whip Cream
Pecan Pie

(The dishes in coloured text are links to the recipes on my site.  I’ll also update them as I publish more posts!)

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Have a delicious day!
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22 Comments

  • Reply Mallory @ Because I Like Chocolate October 24, 2013 at 8:10 AM

    I know almost 2 weeks has passed!!! Time flies!

    • Reply Jo-Anna October 24, 2013 at 9:54 AM

      SO fast!! I love this time of year…but it also means winter is coming!

  • Reply Barb October 24, 2013 at 9:11 AM

    lol, Jo! Busted! But I have to say – it IS the best!!

    • Reply Jo-Anna October 24, 2013 at 9:54 AM

      Hee hee! It is great isn’t it!!

  • Reply Tara @ Suburble October 24, 2013 at 10:09 AM

    Jo-Anna, these look divine! I love squash (well, and I love brown sugar) – this sounds like a heavenly creation!

    (Also, love the new profile shot! You look gorgeous, lady!)

  • Reply Sarah @ Beauty School Dropout October 25, 2013 at 5:27 AM

    Oh – Canadian Thanksgiving! *headsmack* I thought you were being awfully over-prepared to already have your menu written when you posted that a while back. =) I usually make roasted sweet potatoes with brown sugar, but I think I might have to switch it up this year… your recipe looks amazing. Is the squash peeled? I always hate that part. They’re so slippery and I feel like I’m going to lose a finger.

    • Reply Michelle October 25, 2013 at 6:07 AM

      I use a spoon and scoop mine out. 🙂

    • Reply Jo-Anna October 25, 2013 at 9:14 AM

      Haha! Yep, our Thanksgiving is in October which I really like because now we get a breather before Christmas! Roasted Sweet Potatoes are so good, and I bet this recipe would work with them too…I think I just might have to try that!
      For this recipe for the squash I used I leave the peels on during baking and let each person scoop their squash out at dinner time. Once it’s baked the peel usually just slips away pretty easily.

  • Reply Michelle October 25, 2013 at 6:06 AM

    The US’s is in a month. I LOVE squash and make it with brown sugar and butter as well. I am going to try this one too. It sounds delish!!! Also aren’t brined turkeys the best?!! I have been brining mine for the last 4-5 yrs. I use Alton Brown’s recipe from the FoodNetwork. It is so good!! I too love the new pic. Have a great weekend!

    • Reply Jo-Anna October 25, 2013 at 9:12 AM

      Thank you for your lovely comment Michelle! I love squash too…everything about it…I hope you love this recipe! We’ve been brining our turkey for a few years now and would never go back because we love it so much! I’m definitely going to check out Alton Brown’s recipe! Yum!

  • Reply Pecan Pie - A Pretty Life In The Suburbs October 25, 2013 at 3:59 PM

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  • Reply Kayla @ Home Coming October 28, 2013 at 2:44 PM

    This sounds delish! I’m such a sucker for squash. I’d love for you to link up to The DIY’ers link party! http://homecomingmn.blogspot.com/2013/10/the-diyers-35.html

  • Reply Teresa October 29, 2013 at 8:34 PM

    Looks wonderful. Thanks for sharing at Marvelous Mondays.

  • Reply Roasted Pork with Brown Sugar & Rosemary Roasted Butternut Squash & Apples - A Pretty Life In The Suburbs November 13, 2013 at 7:26 AM

    […] few weeks ago, after devouring the Roasted Brown Sugar & Rosemary Squash Wedges at dinner one night, I thought how wonderful this dish would be served alongside roasted pork. […]

  • Reply Maura December 25, 2013 at 6:51 PM

    This is my first time go to see at here and i am really happy
    to read all at alone place.

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    […] BBQ’d Turkey Turkey Gravy Mashed Potatoes Green Beans Sweet Potato Casserole Glazed Carrots Roasted Brown Sugar & Rosemary Squash Wedges Braided Squash Crescent (Bread) Raisin and Herb Stuffing Cranberry Sauce, Pickles, Olives Pumpkin […]

  • Reply 2 Roasted Chickens, 7 Meal Ideas! - A Pretty Life In The Suburbs August 21, 2015 at 2:22 PM

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  • Reply creativejewishmom/sara October 25, 2015 at 1:40 AM

    looks amazing, though thinking that it could also be delicious by using coconut oil instead of butter, and date syrup instead of brown sugar! thanks for sharing on craft schooling Sunday!

    • Reply Jo-Anna@APrettyLife October 26, 2015 at 10:58 AM

      That sounds delicious! I think date syrup would be amazing in this recipe!

  • Reply Maria Magdalena October 31, 2015 at 9:10 AM

    This recipe is so brand new for me. I will try to make it, looks delicious. I pinned at the Pinterest board. Thank you for your participation at Tasty Tuesday Creative K Kids.

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