Honeynut squash is like the baby brother to butternut squash, with a deeper orange skin and flesh that is equal parts sweet and nutty. When roasted and topped with Almond Maple Sauce and finished with sliced almonds, you have an elevated fall side dish that will leave your kitchen smelling like Thanksgiving … without the stress and hours of cleanup.
As a side dish, half of a honeynut squash is the ideal serving size for one person. The dreamy, creamy Almond Maple Sauce, made with JOI Almond Milk Base, will have you wanting to eat up the entire batch, though.
- 2 medium honeynut squash
- 1 tablespoon ghee, melted
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- Slivered or sliced almonds for garnish
- 2 tablespoons JOI Almond Milk Base
- 2 teaspoons maple syrup
- ½ lemon, juiced
- ¼ teaspoon kosher salt
- 1 teaspoon water
Preheat oven to 425 degrees F.
Cut honeynut squash in half, lengthwise. Use a spoon or ice cream scoop to clean out seeds. Place squash cut-side up on a baking sheet. Brush cut side evenly with melted ghee, sprinkle with salt and ground cinnamon.
Roast in preheated oven for 30 to 35 minutes, until squash is soft and fork-tender at the thickest part.
While squash is roasting, make the sauce. Add JOI Almond Milk Base, maple syrup, lemon juice and salt to a small bowl. Whisk together, until smooth. Set aside. Whisk in 1 teaspoon of water to thin out, just before serving.
Drizzle roasted honeynut squash with Almond Maple Sauce and sprinkle with sliced almonds. Serve.