Honey Mustard Acorn Squash

"From Super Suppers"
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
Ready In:
1hr 40mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat oven to 375°F.
  • Use a large knife to cut stem off squash and then to cut it in half vertically. Use a spoon to scrape out seeds and any stringy stuff from inside the squash. Set squash on a baking pan, cavity side up. If it wobbles too much, slice a piece off the backside so squash will lie still and flat.
  • Combine butter, mustard and honey and place into cavity of squash. Top with a light sprinkling of salt and pepper.
  • Bake until squash is very tender, about 1 to 1-1/2 hours.
  • For a variation on sweetness, use 2 tablespoons of real maple syrup instead of honey.

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Reviews

  1. The combination of flavors was very delicious! I picked an acorn squash from an organic<br/>community garden the other day and used it to prepare this easy recipe. Local honey (wildflower), Tillamook butter, best quality maple syrup. The squash cooked in a little over one hour and the halves were covered with foil the final ten minutes of baking to avoid the top burning. Will make again soon substituting other varieties of squash. Thanks for posting!
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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