Mustard as a Souvenir

Not only do I prefer their cars, but I prefer Europe's cutting edge mustards, too.  I picked up a few varieties as a souvenir. I've been putting mustard on pizza, pretzels, fingertips---and on Sunday, I used some in the most amazing butternut squash sauce for our pasta.

(I like how the one that looks like a tube of toothpaste, don't you?) I know I should be pacing myself, but I've got the fever. Mustard fever. And the only cure for it is more mustard.

P.S. Want the pasta sauce recipe?

Butternut Sauce

1 butternut squash, cut into two-inch cubes (I bought the pre-cut ones at Costco)

1 can chicken broth

3 cloves of minced garlic

olive oil

3 tablespoons of grated parmesan cheese

3 tablespoons of brown or dijon mustard 

4 tablespoons brown sugar

salt

pepper

Directions

Put squash in an oven-safe pot or crock pot and drizzle it with olive oil, then add salt and pepper. Dump all the other ingredients in and stir together, then roast in a 250-degree oven (or the low setting on the crock pot) for at least 4 hours, or until the squash is completely mushy and the house smells good. Use a hand blender (zhuzher) or regular blender to blend it all together, making it creamy in texture. Serve over pasta (or add another can or two of chicken broth and eat it as a soup).