Baked Rosemary and Squash
Perfect during the fall season, the spices of this dish will truly bring you into the crispness of autumn.
Servings Prep Time
6people 15minutes
Cook Time
50minutes
Servings Prep Time
6people 15minutes
Cook Time
50minutes
Ingredients
With butternut squash:
With acorn squash:
Instructions
  1. Cut squash in half; remove seeds.
  2. Brush each half with melted butter.
  3. In a large pan with sides place each squash, cut side down, on top of three sprigs of rosemary.
  4. Pour cider into pan.
  5. Add water until liquid is 1/4 in. deep.
  6. Bake at 375 for 45 minutes.
  7. Turn squash over and bake 15 minutes more or until tender.
  8. Serve with freshly ground pepper.