| 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
A Message from our Provider:
“A Man’s Man is a Godly Man!”