I've been on a bit of a mustard kick lately, so when I saw this recipe I thought I'd give it a shot with my Winter Squash. Cut them in half, seeded, and mixed up the butter, honey and mustard per recipe instructions. Mine needed longer than the hour to get nice and roasty but they were good. I'd probably use more mustard next time though- or try out stone ground instead of dijon.
I also toasted up the seeds with a little salt. Easy snack to just throw in the oven while the squash is already doing its thing in there.
All in all a lovely reminder of why I love fall.
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