BAKED SQUASH WITH ROSEMARY & HONEY

      Title: BAKED SQUASH WITH ROSEMARY & 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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