Baked Squash With Rosemary & Honey Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Butternut squash, cleaned, cut in 6 serving pieces
2 tbsp: Softened butter,
2 tbsp: Honey,
1 tsp: 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
"Shepherds Garden Seeds" catalog. Pg. 40. Posted by Cathy Harned.
Source from luhu.jp
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
"Shepherds Garden Seeds" catalog. Pg. 40. Posted by Cathy Harned.
Source from luhu.jp