Baked acorn squash with mustard and honey

6 acorn squash, about 1 1/2 pounds each, stems cut off

12 tablespoons unsalted butter, softened

8 tablespoons Lusty Monk Alter Boy mustard

10 tablespoons honey

6 teaspoons brandy

Sea 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.

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