Name: Baked Squash with Rosemary and Honey
Ingredients: 2 lb Butternut squash, cleaned cut in 6 serving pieces; 2 tb Softened butter; 2 tb Honey; 1 ts Fresh rosemary finely chopped

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Seasonings, Side dish, Vegetables	6	Servings

INGREDIENTS

2	lb	Butternut squash, cleaned cut in 6 serving pieces
2	tb	Softened butter
2	tb	Honey
1	ts	Fresh rosemary finely chopped

INSTRUCTIONS

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

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