Recipe: Baked Rosemary Squash (using butternut or acorn squash)

BAKED ROSEMARY SQUASH

"This recipe can be made with butternut or acorn squash or even small pumpkins. The squash is perfumed with a whisper of rosemary and makes a fine accompaniment to a lamb stew. This is also tasty if you replace the rosemary with thyme or lemon thyme."

1 1/2 pounds butternut squash, or 3 acorn squash
1 tablespoon butter
1/4 cup cider or apple juice
6 (1-inch) sprigs fresh rosemary
Freshly ground black pepper

Cut squash in half; remove seeds. Brush each half with melted butter. Place each squash half, cut side down in a roasting pan, on top of 3 sprigs of fresh rosemary (or a sprinkle of 1/4 teaspoon dried rosemary under each half). Pour cider or apple juice into pan; add water to 1/4-inch.

Bake in a 375 degree F oven for 45 minutes. Turn squash over and bake for an additional 15 minutes, or until tender.

Scoop squash out of the shells, pile lightly in serving dish, and grind fresh black pepper over top.

Makes 6 servings
From: Nancy/CA
Source: Sage Cottage Herb Garden Cookbook by Dorry Baird Norris