Honey roasted potatoes

Honey roasted potatoes

Roasting potatoes is an easy and common enough thing but the honey glaze suggested in the recipe following, which I received from my latest CSA mailout from who knows what source, was a very nice variant. Officially for red potatoes but hey, I just used what I had to hand. So:

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.

2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

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.