Baked Rosemary Squash

(Asparagus to Zucchini)


1 - 2 lb butternut squash or 3 acorn squash

C apple cider or juice

1 T butter or margarine, melted

freshly ground pepper to taste

6 one-inch sprigs fresh rosemary (or tsp dried)



Halve squash; remove seeds.  Brush each half with melted butter.  Place each half, cut side down, on top of 3 springs rosemary in large pan with sides.  (If using acorn squash, use 1 sprig under each half.  If using dried rosemary, use a sprinkling under each half). 


Pour cider into pan; add enough water to reach inch up the sides.  Bake at 375 degrees 45 minutes.  Turn squash over and bake additional 15 minutes, or until tender.  Scoop squash out of shells, pile lightly in serving dish, and grind fresh pepper over top.  Six servings.