Honey Mustard Glazed Squash

Honey Mustard Glazed Squash

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 40 minutes  |  Serves: 6

• 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

1. Preheat the oven to 425F. Place the squash cavity side up in a roasting pan.
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.
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.
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.