Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Acorn Squashes with Rosemary 3.7 (18) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing. Ingredients 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 Directions Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm. Rate it Print