Savannah Bee Company

Ingredients: 3 Acorn squash 6 tablespoon Unsalted butter 2 tablespoon Dijon mustard 6 tablespoon Savannah Bee Sourwood Honey Kosher salt and ground black pepper to taste
Directions:
Preheat the oven to 375 degrees F. Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan. Mix the butter, mustard, and Savannah Bee Sourwood Honey in a small bowl until blended. Fill each squash cavity with 2 tablespoons of the butter mixture. Season with salt and pepper. Bake until the squash is very tender, 1 to 1 1/2 hours. Serves 6 Recipe courtesy of Sara Moulton