Directions

1. Preheat the oven to 375oF. 
2. Split the squash in half from top to bottom and then split each half to produce 4 quarters. Brush each quarter with 1 1/2 teaspoons of the maple syrup and place them on a baking sheet. Place a 1/2 tablespoon butter pat on each quarter. Then, divide the rosemary leaves evenly among the quarters and sprinkle each with 2 tablespoons of the Treasure Cave^® Crumbled Blue Cheese. 
3. Roast 30–35 minutes or until tender. Sprinkle each with 1 tablespoon of the Treasure Cave^® Crumbled Blue Cheese. Then, drizzle with the remaining maple syrup and serve hot.