Baked Squash With Rosemary and Honey

“From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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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