Honey Mustard Glazed Squash
By Chef Dishing Up the Dirt
Stuff these squash boats with your favorite veggies, grains, beans, or meat.
Ingredients
- 3 delicata squash (about 1 1/2 pounds) sliced in half lengthwise, seeds and stringy membranes scooped out
- 5 tablespoons unsalted butter (or ghee for a dairy free version) softened
- 1 1/2 tablespoons dijon mustard
- 5 tablespoons honey
- salt and pepper to taste
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup pomegranate seeds, from about 1 pomegranate
Overview
Prep Time
20 minutes
Cook Time
40 minutes
Serves
6
Instructions
Step 1
Preheat the oven to 425F. Place the squash cavity side up in a roasting pan.
Step 2
Mix together the butter, mustard and honey in a small bowl. Evenly fill each squash cavity with a spoonful of the butter mixture. Season with salt and pepper and bake in the oven until the squash is tender, about 25-35 minutes. Depending on the size of your squash start checking after 20 minutes.
Step 3
While the squash bakes toast the pumpkin seeds in a small dry skillet over medium heat until lightly browned on all sides, about 3-5 minutes.
Step 4
Serve the squash with the toasted pumpkin seeds and pomegranate seeds warm or at room temperature.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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