Honey Mustard Glazed Acorn Squash
We are inspired by Sara Moulton to vary our roasted acorn squash recipe, which is sweetly filled with maple syrup and brown sugar, to an interesting honey and Dijon mustard filling. The combination of the sweet and savory is delicious with this tender winter squash, and perfect for those who do not want a very sweet side dish. Originally served as part of: Is This Chicken?.
- Quick Baked Squash (September 19, 2004)
- Roasted Acorn Squash (October 21, 2003)
Ingredients
- 1 medium acorn squash
- ½ tablespoon salted butter
- 2 teaspoons Dijon mustard (Grey Poupon)
- 2 tablespoons clover honey
- salt & pepper
Instructions
We preheat the oven to 425°.
We rinse and pat dry the squash. Carefully, we halve crosswise, and then place flesh-side down on a parchment lined cookie sheet.
We cook for 30 minutes and, with tongs, remove from the oven to our cutting board. We scoop out and discard the seeds. We remove the stem on one of the halves so that both pieces are level. We divide the glaze ingredients in the two halves and sprinkle with salt and pepper. We continue to cook for another 30 minutes until tender.
We serve the squash halves whole, filled with the yummy glaze.
Ingredients
- 1 medium acorn squash
- ½ tbsp salted butter
- 2 tsp Dijon mustard (Grey Poupon)
- 2 tbsp clover honey
- salt and pepper
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oven to 425°F.
Grown-up
Rinse and dry the squash. Carefully halve it crosswise and set the halves cut side down on a parchment-lined cookie sheet. Roast 30 minutes.
Move the halves to a cutting board with tongs and scoop out the seeds. Cut the stem off one half so both sit level.
Kid job
Divide the butter, mustard and honey between the halves and sprinkle with salt and pepper.
Roast 30 minutes more, until tender. Serve the halves whole, filled with the glaze.