Rosemary Butternut Squash

A Tasteful Place is a new 3.5-acre ornamental garden, pavillion and kitchen at the Dallas Arboretum that was inspired by the move toward eating fresh and locally grown food. It opens this week.

Rosemary Butternut Squash

1/4 cup apple liqueur
2 teaspoons rosemary, chopped
1 large butternut squash
2 apple, tart
1 onion
2 teaspoons garlic, minced
1/2 cup olive oil
1/2 teaspoon black pepper
1 teaspoon salt

Peel, de-seed and slice the squash into 1/2-inch thick disks. Slice the onions thin. Peel, core and slice the apples.

Cover the bottom of a 9" x 13" baking dish with half of the squash. Add a layer of onions and then apples. Top off with the remaining squash.

In a mixing bowl whisk together the olive oil, apple liqueur, garlic, rosemary, pepper and salt. Drizzle over the top of the squash, onions and apples. Cover the dish with foil and bake in a preheated 350° degree oven for 30 minutes. Remove the foil and bake for another 15 minutes.

Serve immediately