| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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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
Ingredients
With butternut squash:
With acorn squash:
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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.
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