Roasted Sweet Acorn Squash Wedges with Rosemary

Ingredients:

• 2 acorn squash
• 110 g butter
• 0.5 cups brown sugar (tightly packed)
• 2 tablespoons chopped fresh rosemary
• 1/4 tsp chili powder

Preparation:

1. Preheat the oven to 200°C. Using a sharp knife, cut the pumpkin in half, top to bottom. Scoop out the pumpkin's contents with a spoon. Cut each half into 4 equal wedges, then arrange the wedges, skin side down, in a baking dish. Season lightly with salt.
2. In a bowl, mix together the butter, brown sugar, salt, rosemary, and chili powder until you have a paste. Spread the paste over the entire surface of the pumpkin.
3. Bake in the oven for 20 minutes. Then brush the pumpkin with the melted butter from the baking sheet and return to the oven for another 20 minutes. Serve directly on the baking sheet, drizzled with butter. Delicious!