Baked squash with rosemary and honey
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Baked squash with rosemary and honey
  Seasonings    Squash    Rosemary    Honey    Side dish    Vegetables  
Last updated 6/12/2012 1:06:25 AM. Recipe ID 31897. Report a problem with this recipe.
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      Title: Baked squash with rosemary and honey
 Categories: Seasonings, Side dish, Vegetables
      Yield: 6 Servings
 
      2 lb Butternut squash, cleaned
           -- cut in 6 serving pieces
      2 tb Softened butter
      2 tb Honey
      1 ts Fresh rosemary
           -- finely 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."
  
  Recipe developed by Renee Shepherd and Fran Raboff. From 1992
  "Shepherd's Garden Seeds" catalog.  Pg. 40. Posted by Cathy Harned.
  




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Recipe ID 31897 (Apr 03, 2005)

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