Confession: I have a honey mustard addiction. Heather , this has your name all over it.
Honey mustard goes well with basically everything: salads, fried chicken, not-fried chicken, french fries, apple slices, sandwiches, wraps.. essentially anything that isn’t dessert. Although I will probably find a way to incorporate it into that too.
Recently, I saw mustard and butternut squash on a blog (who are you?! I dont remember) and the genius that is honey mustard + butternut squash dawned on me. I couldn’t decide if I wanted to pan fry it or bake it, so I did both. Thus, we have…
Honey-Mustard Squash – two ways!
1 butternut squash bulb, deseeded (the round bottom part, I was too lazy to do the rest. You could.)
2+ tbsp dijon mustard
2+ tbsp honey
1 tbsp white balsamic vinegar (apple cider vinegar would be good too)
Preheat the oven to 375-400. Chop the butternut squash into little cubes and toss with all the ingredients. Bake for about 8 minutes and toss around. Bake until browned.
To pan fry:
Spray a pan with grapeseed oil. Saute the garlic until it just begins to brown. Meanwhile, chop your squash into little cubes and toss with the other ingredients. Throw into the pan and pan fry, stirring occasionally, until just tender enough to enjoy.
I just finished finals! Yay! I am working on a “How to Pack for Christmas on Two Continents” post. It’s going to be embarrassing, but whatever. See ya tomorrow!
Mustard * Improves digestion (by stimulating increased saliva production) and contains the same antioxidants as turmeric (which gives it its yellow color)!
Honey * Raw honey contains many beneficial enzymes and bacteria and has also been found to be anti-bacterial
Butternut squash * A great source of Vitamin C, A, potassium, manganese, and folate. It is also very high in fiber and water content!