Baked squash with rosemary and honey

Ingredients

Quantity		Ingredient
2	pounds	Butternut squash, cleaned cut in 6 serving pieces
2	tablespoons	Softened butter
2	tablespoons	Honey
1	teaspoon	Fresh rosemary finely chopped

Directions

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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