Honey Glazed Winter Squash

It's always interesting to me how certain produce are so durable - such as winter squash varieties. Many of them, if handled correctly, can literally last all winter. These squash also supply us with a rich source of vitamin A and in the case of the butternut squash lots of beta-carotene, which is evident in the bright orange flesh under the skin.

Butternut squash is one of those signature flavors of autumn particularly when you combine it with some savory herbs and honey. This recipe is so simple and the way the honey caramelizes with the squash takes the flavor right off the charts. Butternut has always been one of my favorites but I have found that any of the winter squash are just as delicious prepared this way.

Ingredients:

• 2 pounds winter squash (2 medium to large sized squash will do)
• 4 tablespoons of honey
• 4 tablespoons of butter
• 1 teaspoon chopped fresh rosemary

Directions
Split your squash in half and remove the seeds. You don't have to peel them. Then cut the squash into 1/4 inch slices; transfer the pieces into a bowl and add the 4 tablespoons of honey. Thoroughly coat the squash with the honey.

Next place the slices in a shallow baking dish overlapping them and drizzle the remainder of the honey from the bowl over the top.

Dot 4 tablespoons of salted butter over the squash and sprinkle it with 1 teaspoon of chopped fresh rosemary. Bake this at 375 degrees for about 40 minutes.