Baked Squash With Rosemary and Honey |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds Ingredients:
2 lbs butternut squash, cleaned and cut into 6 pieces |
2 tablespoons softened butter |
2 tablespoons honey |
1 teaspoon finely chopped fresh rosemary |
Directions:
1. Preheat oven to 375. Place squash skin side up in a greased baking pan and bake 35 minutes, until softened.
2. Turn squash over. Combine butter with honey and rosemary and spread about 2 teaspoons of the mixture over each squash piece.
3. Bake for 10-15 minutes longer, until squash is bubbly.
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