Baked Squash with Herbed Butter

Makes 6 servings

1 large butternut squash
2 tsp olive oil
1/4 c butter
1 Tbsp. chopped fresh
1 tsp chopped fresh dill
1 Tbsp. grated Parmesan
1. 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.
2. Bake at 375 degrees 1 hour, or until soft
when pierced with a fork or knife.
3. In saucepan, melt butter; stir in herbs
and cheese until well blended.
4. Scoop flesh from squash and place in
serving bowl. Drizzle squash with butterherb
mixture, or serve butter on side.
Serve hot.

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