Sweet-Roasted Rosemary Acorn Squash

Serves 2-3

1 acorn squash
1-2 tbsp olive oil
Half stick of butter, at room temp
1/4 cup brown sugar
1 tbsp fresh rosemary or 1 tsp dried rosemary
Salt to taste

1. Preheat oven to 350 F.

2. Cut your squash in half, remove seeds, then cut into wedges. Place them in a baking dish, skin side down. Splash the olive oil over them and place in the oven for 15 mins.

3. Combine butter, brown sugar, salt and rosemary in a bowl and mix into a paste.

4. Remove squash from oven and generously schmear all of the butter mixture over the wedges, then put them back in the oven for 30 mins.

5. Halfway through the roasting process, your butter paste will have become a sweet sauce. Brush this sauce over the squash wedges then continue roasting till time is complete.

6. Serve in the baking dish, drizzling more sauce in the end. And if you happen to lick the spoon after, you are perfectly within your rights, so don't let anyone else tell you otherwise!