(I know you don’t have any squash this week, but I figure many of you still have some from last week!) 1 ½ lb. butternut squash 6 one-inch sprigs fresh rosemary freshly ground pepper, to taste 1 Tbsp. butter or margarine, melted ¼ cup apple cider or juice

Halve squash; remove seeds. Brush each half with melted butter. Place each half, cut side down, on top of 3 sprigs rosemary in large pan with sides. Pour cider into pan; add enough water to reach ¼ inch up on 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.

The Sage Cottage Herb Garden Cookbook by Dorry Baird Norris, Globe Pequot Press CT. 1991