1 pound butternut squash
1 oz. salted butter
1 Tablespoon organic Lehua honey (slightly warmed)
½ teaspoon chopped fresh rosemary or ¼ tsp. dried
Preheat the oven to 375 degrees F.
Cut the squash in rounds and then cut each round in half to make semi circles. Remove seeds. Place the squash in a bowl with the warmed honey and toss to coat.
Arrange the squash in overlapping rows in a shallow baking dish. Drizzle the squash with the leftover honey. Dot the squash with butter and then sprinkle with rosemary. Bake in the oven for 30 minutes until golden brown and caramelized.
