Roasted Rosemary Garlic Acorn Squash


1 acorn squash
olive oil cooking spray
2 sprigs rosemary
3 cloves garlic (peeled)
kosher salt
1/3 cup light brown sugar
2 tablespoons butter


Preheat your oven to 350 degrees. Spray 9 x 13 baking dish and set aside. Set your acorn squash on a good sturdy surface. Warning! Be very careful when cutting this hard-shelled squash! Hold your squash firmly with one hand. Carefully cut down into it with a heavy cleaver so that the blade lodges in the squash's rind. Put the palm of your hand on the top of the cleaver and carefully rock it back and forth, pressing down, to wedge the blade deeper into the squash. When you've got the blade about halfway into the squash, press down firmly on the top of your cleaver to cut it completely in half. Then cut in half again. Take a large soup spoon and scoop out the seeds. Scrape clean. Put quarters in baking dish, cut side up. Mix rosemary, garlic and salt until if forms a paste. Spread mixture evenly over squash. Roast 30 minutes at 350 degrees. Remove from oven and sprinkle with brown sugar. Cut butter in small pieces and top squash. Place back in the oven for another 45 minutes or until browned and soft.



Type of Dish

Side Dishes


Recipe: "The Hungry Mouse"

Recipe from Pacific Coast Farmers' Market Association -