Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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