Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Baked squash with rosemary & honey

Yield: 6 Servings

Ingredients:

• 2 lb Butternut squash cleaned -- cut in 6 serving pieces
• 2 tb Softened butter
• 2 tb Honey
• 1 ts Fresh rosemary

Instructions:

-- 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.

Web Standards & Support: