Baked squash with rosemary & honey
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Butternut squash, cleaned cut in 6 serving pieces |
| 2 | tablespoons | Softened butter |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Fresh rosemary finely chopped |
Preheat oven to 375 F.
Place squash pieces cut side down in a greased baking pan. Bake 35 minutes until softened. Turn squash over.
Combine butter, honey and rosemary and spread a spoonful of the mixture over each squash piece. Bake for 20 minutes longer, until bubbly and tender.
Shepherd writes: "Rosemary, honey and butter make the squash both sweet and savory, a delicious flavor combination." Recipe developed by Renee Shepherd and Fran Raboff. From 1992"Shepherd's Garden Seeds" catalog. Pg. 40. Posted by Cathy Harned.