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Recipe Name: Baked Squash With Rosemary And Honey Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Pound(s) Butternut squash, cleaned
cut in 6 serving pieces
2 Tablespoon(s) Softened butter
2 Tablespoon(s) Honey
1 Teaspoon(s) Fresh rosemary
Finely chopped
Directions:
Preheat oven to 375 F. Place squash pieces cut side down in a greased
baking pan. Bake 35 minutes until softened. Turn squash over.
Combine butter, honey and rosemary and spread a spoonful of the
mixture over each squash piece. Bake for 20 minutes longer, until
bubbly and tender. Shepherd writes: "Rosemary, honey and butter make
the squash both sweet and savory, a delicious flavor combination."
Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 40. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 10.2mg
Sodium: 6.9mg
Potassium: 537.8mg
Carbohydrates: 23.5g
Fiber: 3.1g
Sugar: 9.1g
Protein: 1.6g


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