Tag: Rosemary

Cider-Rosemary Roasted Squash

  • 1 acorn squash
  • 1 Tblsp. butter
  • 1 cup apple cider or juice
  • ¼ cup brown sugar
  •  tsp. salt
  • ¼ tsp. cinnamon
  • tsp. allspice
  • Dash nutmeg
  • Fresh rosemary to taste


Preheat oven to 425.  Cut acorn squash in half and scoop out seeds. Cut several slice in 1 inch width.  Melt butter over medium heat in oven safe pan.  Add squash spices, toss to coat.


In a bowl, combine apple cider, cinnamon, salt and allspice.  Pour over squash.  Add fresh rosemary.  Bring to boil and simmer 5 minutes.


Sprinkle sugar on squash and put pan in oven.  Roast until squash is tender, about 10-20 minutes. 

White Bean-Garlic Dip

  • 1 cup dried white beans
  • 4 cloves garlic, peeled
  • 1 bunch rosemary
  • Salt and pepper to taste
  • Crusty bread

Rinse and pick over the beans. Soak in water to cover by 2 inches for at least 6 hours, or up to 24 hours. Drain.

Put beans in a stockpot or large saucepan and add water to cover by 2 inches. Bring to a rapid simmer. Skim any foam that rises to the surface. Reduce heat to low and simmer about 1½ hours or until beans are tender but not mushy.

Drain beans in a colander set over a bowl. Reserve cooking liquid. Transfer beans to a blender or food processor. Add garlic cloves and puree until smooth, adding as much of the cooking liquid as necessary to make a thick, spreadable or dippable consistency.

Gently stir dip with the rosemary bunch for about 3 minutes or until the dip is fragrant with the scent of rosemary. Discard rosemary. Season dip with salt and pepper and serve with bread.