Baked Acorn Squash With Mustard And Honey - cooking recipe

Ingredients

3 (1 1/2 lb) acorn squash, cut in half vertically
6 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
6 tablespoons honey
kosher salt
fresh ground black pepper

Preparation

Preheat oven to 375\u00b0F; cut squash in half,trim a piece off of bottom of each squash half so they will lie flat in pan.
Mix butter, mustard, and honey in a small bowl until blended; Fill each cavity with 2 tablespoons of the butter mixture; Season with salt and pepper.
Bake until the squash is very tender,1 1/2 to 2 hours; NOTE Any left over cooked squash can pureed and used in soup by adding vegetables or chicken stock etc.