Baked Butternut Squash with Honey and Rosemary

A perfect side dish for fall meat or poultry dishes...or makes a main component of a vegetarian meal.


Pre-heat oven to 400 degrees

• 1 small butternut squash (about 1 lb.), split in half and deseeded. Leave skin on!
• 2 tbsp Citrus Blossom honey, gently warmed
• 4 one-half inch slices of fresh country style bread
• 1/4 tsp chopped, fresh rosemary
• 2 tbsp dry sherry
• 2 tbsp extra virgin olive oil
• salt and pepper

Cut the squash into 1/4 inch semi-circles and place in bowl. Mix honey, oil and sherry and toss with squash. Arrange the squash in overlapping pieces in gratin or shallow ovenproof dish. Pour the liquid left in the bowl over the squash. Sprinkle rosemary over top, and salt and pepper to taste (we suggest a good amount of cracked pepper as it helps balance the sweetness of the dish).

Bake in the oven until lightly brown on top, about 30-35 minutes. If you want more color, place under the broiler for the last few minutes.