Baked Acorn Squash with Mustard and Honey

Growing up, my mom tricked us into eating acorn squash by turning it into candy. Not literally, of course, but a generous pat of butter and spoonful of brown sugar baked into the well was close enough.

This recipe is a bit healthier and just as delicious...the mustard adds a wonderful tang. I might return the favor and fix it for her one night soon.

Baked Acorn Squash with Mustard and Honey
Makes 6 servings.

3 acorn squash, about 1½ pounds each, stems cut off
6 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
6 tablespoons honey
salt and pepper

Preheat the oven to 375°.

Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan.

Mix the butter, mustard, and honey in a small bowl until blended. Fill each squash cavity with 2 tablespoons of the butter mixture. Season with salt and pepper. Bake until the squash is very tender, 1 to 1½ hours.