Baked acorn squash with mustard and honey

Nice…very nice.

3 acorn squash, about 1 1/2 pounds each, stems cut off
6 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
6 tablespoons honey
Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

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 1 1/2 hours.


Acorn squash salad w/cilantro, ginger and maple syrup dressing

VERY intriguing, this one. So the squash is halved and cooked for half an hour (375 F.), then cooled completely, scooped out and chopped up and set aside. Mix small amounts of olive oil, tangerine juice, cilantro, minced candied ginger, maple syrup, salt and cayenne pepper in a blender or something similar. Toss with the acorn squash, chill for an hour, serve over lightly dressed greens. Nice and very adjustable as desired.