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May 8, 2009

BAKED SQUASH WITH HERB BUTTER

BAKED SQUASH WITH HERB BUTTER

1 large or 2 small to medium butternut or acorn squash
2 teaspoons olive oil
1/4 cup butter
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh dill
1 tablespoon grated Parmesan cheese

Treat shallow baking dish with nonstick cooking spray.
Halve squash and scoop out seeds and strings; brush cut sides with olive oil.
Arrange squash halves, cut side down, in dish; cover with foil.

Bake at 375° 1 hour or until soft when pierced with a fork of knife.

In saucepan, melt butter; stir in herbs and cheese until well blended.
Scoop fresh from squash and place in serving bowl.

Drizzle squash with butter-herb mixture, or serve on side.
Serve hot.

Makes six servings.

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