Baked Squash With Rosemary And Honey

  • 2 pound(s) butternut squash; cut into 6 pieces
  • 2 tablespoon(s) butter; softened
  • 2 tablespoon(s) honey
  • 1 teaspoon(s) rosemary; fresh, 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."

Contributor: Renee Shepherd and Fran Raboff. From 1992 "Shepherd's G

Yield: 6 servings