Oven Roasted Acorn Squash with Cinnamon and Old-Fashioned Mustard

Ingredients

• 1 Acorn squash
• 2 1/2 tbsp Extra-virgin olive oil you can add more, if necessary
• 1 tbsp French Old Fashioned Mustard Whole Grain
• 1/2 tbsp Honey
• 1 tsp ground cinnamon You add more, or use less, according to your taste
• 1 tsp Ground nutmeg You add more, or use less, according to your taste
• 2 tsp Salt to taste
• ground black pepper to taste

Instructions

1. Preheat oven to 450° F
2. Slice the acorn squash horizontally, so that it forms a flower shape. Now clean it, and set the seeds aside (great for pepitas, you can find the recipe on this very page). See notes. I like to clean the acorn squash once it is already cut into small pieces, I find it easier, especially when I want to keep their pretty shape for cooking.
3. Cut the 'flowers' in a half and set aside.
4. In a big mixing bowl, combine together oil, mustard, honey and spices. Go light on the salt, because we'll season the acorn squash before dressing it with the spice mix. Stir until smooth and creamy, and set aside.
5. Prepare a baking sheet, and cover it with parchment paper. Now assemble the acorn squash and season with salt and pepper. Be generous with salt, it needs it, and the dressing is quite sweet.
6. Now pour the creamy spice mix and, with your hand, spread it all over the acorn squash, like you would toss a salad; make sure every piece has plenty of dressing.
7. Bake for 25-30 minutes or until golden, soft, and buttery.
8. Eat hot or warm, and eat it all!