Baked Squash with Herb Butter
4 Frieda’s small sized hard-shelled squashes, such as Delicata, Sweet Dumpling, or Golden Nugget, or 1 large hard-shelled squash such as Butternut, Buttercup, Turban, Kabocha, or Banana
2 teaspoons Olive oil
1/4 cup butter or margarine
1 tablespoon Frieda’s Fresh Basil, chopped
1 teaspoon Frieda’s Fresh Dill, chopped
1 tablespoon grated Parmesan cheese
Spray a shallow baking dish with non-stick cooking spray. Halve squashes. Brush cut sides sparingly with olive oil. Arrange squash halves cut side down in baking dish. Cover with foil.
Bake in 375F. oven for about 1 hour, or until soft when pierced. Set aside.
In a small saucepan melt butter. Stir in herbs and cheese until well blended. Scoop out seeds and strings from squash. Turn cut side up on a serving platter. Drizzle butter mixture liberally over squashes. Serve hot.