Baked Rosemary and Squash
Perfect during the fall season, the spices of this dish will truly bring you into the crispness of autumn.
Course
Side Dish
Servings
Prep Time
6
people
15
minutes
Cook Time
50
minutes
Servings
Prep Time
6
people
15
minutes
Cook Time
50
minutes
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.