Lemon-Mustard Squash
serves 4
The gastronomic harmony of tangy, sweet and rich represented in this simple side dish is the perfect complement to roasted or braised pork.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 1/2 pounds winter squash (1 large butternut, 2 acorn, 2 buttercup)
1/2 cup water
2 tablespoons plus 1 teaspoon Dijon-style mustard
2 tablespoons plus 1 teaspoon honey
2 tablespoons plus 1 teaspoon lemon juice
prep: 5 minutes
total: 1 hour
vegetable peeler
large baking dish
1. With a large knife cut the slice the stem end(s) from the squash. Peel with a vegetable peeler, scoop out seeds and cut into 2-inch wide chunks.
2. Place in a large baking dish and pour the water over top. Bake in a 375F oven until just beginning to soften, about 20 minutes. Remove from oven and pour off excess water.
3. While the squash is baking, mix the mustard with the honey and the lemon juice. Drizzle 3 tablespoons of this mixture over the drained squash.
4. Turn the oven down to 325F and bake another 30 minutes until the squash is very tender. The squash can be removed from the oven at this point and kept warm. Just before serving, baste with some of the liquid in the pan and place under a broiler for 3 minutes to brown.
