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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

BAKED ROSEMARY SQUASH Recipe

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This recipe for BAKED ROSEMARY SQUASH is from FAMILY SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 stick softened butter
1/4 c. brown sugar
2 TB fresh rosemary, minced
1 whole delicata, butternut, or squash of your choice
Salt to taste
Directions:
Directions:
Preheat oven to 350º. Cut squash in half and discard the seeds. In a shallow baking dish fill halfway with water. Poke the rind side of the squash with a knife or fork and place the squash in the water-filled baking dish rind side up. Bake in preheated oven for 20-30 minutes. While the squash is baking combine the butter, brown sugar, and rosemary into a paste. Remove the squash from the oven and discard most of the water leaving some to coat the bottom of the baking dish. Turn the squash rind side down in the dish. Smear the fleshy part of the squash with the paste mixture. Cook an additional 20-30 minutes until the squash is soft and paste is carmelized. Halfway through the roasting remove the squash and brush with melted butter-rosemary mixture.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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