| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Seasonings, Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | lb | Butternut squash, cleaned |
| cut in 6 serving pieces | ||
| 2 | T | Softened butter |
| 2 | T | Honey |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 10.2mg
Sodium: 6.9mg
Potassium: 537.8mg
Carbohydrates: 23.5g
Fiber: 3.1g
Sugar: 9.1g
Protein: 1.6g