Baked Butternut Squash with Honey and Rosemary

Getting to be winter squash time!

Baked Butternut Squash with Honey and Rosemary
This dish makes a perfect side dish for fall meat or poultry dishes, or a main component of a vegetarian meal.

1 small butternut squash (about 1 pound), split in half and deseeded. Leave skin on!
2 tablespoon Citrus or Orange Blossom honey, gently warmed
1/4 teaspoon chopped, fresh rosemary (or more to taste)
2 tablespoons dry sherry
2 tablespoons extra virgin olive oil
Sea salt and fresh ground black pepper

1. Pre-heat oven to 400 degrees F

2. Cut the squash into 1/4 inch semi-circles and place in bowl.

3. Mix honey, oil and sherry, toss with squash, and then 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).

4. 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. Serve with fresh crusty country style bread.

Serves 4