Baked Rosemary and Squash

Baked Rosemary and Squash

Perfect during the fall season, the spices of this dish will truly bring you into the crispness of autumn.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people

Ingredients
  

With butternut squash:

  • 1 1/2 butternut squash
  • 1 tbsp butter/margarine
  • 6 Mariposa Farms Fresh Rosemary 1 inch sprigs
  • 1/4 cup cider apple juice
  • ground pepper

With acorn squash:

  • 3 acorn squash
  • 1 tbsp butter/margarine melted
  • 6 Mariposa Farms Fresh Rosemary 1 inch sprigs
  • 1/4 cup cider apple juice
  • ground pepper

Instructions
 

  • Cut squash in half; remove seeds.
  • Brush each half with melted butter.
  • In a large pan with sides place each squash, cut side down, on top of three sprigs of rosemary.
  • Pour cider into pan.
  • Add water until liquid is 1/4 in. deep.
  • Bake at 375 for 45 minutes.
  • Turn squash over and bake 15 minutes more or until tender.
  • Serve with freshly ground pepper.