I return home from the grocery store with wonder fall squash to use for a photo shoot. Now I need to cook the squash and the Butternut is a no brainier, but the Acorn Squash required some creativity in the kitchen.
So thinking about individual servings and presentation, I sliced the squash into rings. Be very careful the squash is tough and it requires a large sharp knife to slice the squash. I love my Wusthof kitchen knives they will slice thru everything. Once I sliced the squash into rings I clean out the seeds and excess in the center. Place each ring onto a piece of parchment paper (keeps my cookie sheets clean), spread a mild sweet mustard over the tops of the squash and carfullysprinkled brown sugar over the mustard. I baked the squash about 40 minutes until it was tender and ready to serve.