BAKED ROSEMARY SQUASH
In upstate New York, rosemary, a January herb, is both treasured and cosseted. The piney and sweet fragrance fills the ear each time the plant is touched considered a reminder that rosemary is indeed the herb of remembrance. Ages old adages maintained that “to burn the herb in houses correcteth the air in them.” It is also a symbol of love as well as being the herb of cleansing and remembrance.
- 1 ½ to 2 pounds of butternut squash or 3 acorn squash
- 1 tablespoon butter, melted
- 6 1 –inch sprigs of fresh rosemary or ½ teasoon dried
- ¼ cup cider or apple juice
- freshly ground black pepper and sea salt to taste
Cut the squash in half; remove the seeds. Brush each help with the melted butter. Place each butternut squash in half, cut side down, on top of three sprigs of rosemary in a large pan with sides. Use 1 sprig of rosemary or dried rosemary under each acorn squash half. Pour in cider and add water to ¼ inch. Bake in a 375 degree oven for 45 minutes. Turn squash over and bake for an additional 15 minutes or until tender. Scoop squash out of shells, pile lightly in a serving dish and sprinkle with the salt and pepper over the top.