Cut the squash in half, pull out all of the seeds and discard. Put in a handful of rosemary in each side (I used some of the rosemary I had frozen this summer since Mikey installed lights so we could grow herbs all year long. Add a tablespoon of butter, add salt and pepper. In a 9x13 pyrex dish add a half of an inch of water.
Bake for an hour at 375, spoon out, serve hot.