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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  
Preparation Time:
Number of Servings: 6

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
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

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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