This weekend at the apple orchard with Brady’s parents, I picked up the biggest butternut squash I have ever seen!! And it was only $1.50. It weighed a ton!
It filled a cookie sheet – a regular sized cookie sheet.
It was longer than a normal sized foil container.
And it was way taller than my regular 12-cup coffee maker!
The best part was that it was super sweet and flavorful!!
I roasted it in the oven at 425 for about 30 minutes and it was delicious! Creamy and crunchy at the same time! To go with our 2 foot squash, I made maple mustard salmon.
Maple Mustard Salmon
- 3 Tbl. whole grain mustard
- 1 Tbl. pure maple syrup
- 1/2 tsp. paprika
- 1/2 tsp. pepper
- 1/8 tsp. ground red pepper
- 1/4 tsp. salt
- fresh salmon fillets
- Mix mustard, maple syrup and spices together.
- Cover salmon with mustard mixture.
- Bake at 450 for 8-12 minutes until salmon is cooked!
What is your favorite way to make salmon? What marinades or sauces do you like?
We love to make salmon with soy, ginger, sesame oil and garlic but are always looking for new ways!