Recipe - Baked Squash With Rosemary And Honey

2 pound Butternut squash, cleaned
cut in 6 serving pieces
2 tablespoon Softened butter
2 tablespoon Honey
1 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini