Butternut Squash Mustard

How to make Butternut Squash Mustard Recipe - Mayhem And Stout Recipe From Jay Brown at New York, NY

Makes 1 Quart (700g)

Ingredients:
1 large butternut squash, halved and seeded, but not peeled
Olive oil, for rubbing
Salt and pepper to taste
2 cups (450g) whole-grain mustard
2 tbsp (40g) honey

Method:
Preheat the oven to 350°F (180°C, or gas mark 4). Rub the squash on all sides with oil and sprinkle lightly with salt and pepper. Put the squash on a baking sheet and roast for 30 to 45 minutes, until beautifully golden and bubbly and a knife slides through with almost zero effort. Remove the squash from the oven and scoop out all the roasted pulp from the skin.

Stay away from spicy brown or yellow mustard, which drowns out anything you add to it. Add the whole-grain mustard and squash pulp to a food processor or blender with a standard blade and pulse until incorporated. Once combined, add the honey and salt and pepper to taste and puree for less than 1 minute, until there are no lumps from the squash.

Serve with any meat or put on almost any sandwich.

Butternut Squash Mustard