Happy Monday, everyone!
We had a wonderful, if a little crazy weekend, with 2 choir concerts (Handel’s Messiah) and 3 papers due for me on Monday. But in one more week, we’ll be headed home to California to celebrate Christmas with family–I can’t wait!
We still have a few leftover squash from the end of our CSA season that needed to be used so my mom suggested this simple recipe for Kabocha squash. It makes a fabulous festive side dish!
Honey Mustard Roasted Squash
1 kabocha squash, diced
1/4 cup mustard
1 tablespoon honey
Pre-heat oven to 350 degrees.
Place squash on a baking sheet and drizzle with olive oil. Place in oven and bake for 20 minutes.
Meanwhile, combine mustard and honey to make honey mustard mixture.
After 20 minutes, remove squash from oven and brush with honey mustard mixture.
Return to oven and and bake for another 15 minutes or until done.
Time: 40 minutes