Baked Squash with Rosemary and Honey

Title:
Baked Squash with Rosemary and Honey

Yield:
6 Servings

Categories:
Seasonings,
Side
Dishes,
Vegetables




Ingredients:





     2 lb Butternut squash, cleaned


          -- cut in 6 serving pieces


     2 tb Softened butter


     2 tb Honey


     1 ts 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini