Roasted Honeynut Squash with Almond Maple Sauce
Honeynut squash is a small, sweet fall squash that roasts in about 35 minutes. Here it gets a creamy almond maple sauce and a sprinkle of sliced almonds, for an easy side dish that fits a weeknight dinner or the Thanksgiving table.
Servings: 4
Ingredients
For Honeynut Squash
- 2 medium honeynut squash
- 1 tablespoon ghee melted, or olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons sliced almonds for garnish
For Almond Maple Sauce
- 2 tablespoons JOI Almond Milk Base
- 2 teaspoons maple syrup
- ½ lemon juiced
- ¼ teaspoon kosher salt
- 1 teaspoon water
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Cut each honeynut squash in half lengthwise. Scoop out the seeds with a spoon or ice cream scoop.
- Place the squash cut-side up on the baking sheet. Brush the cut sides with melted ghee, then sprinkle with salt and cinnamon.
- Roast for 30 to 35 minutes, until the squash is fork-tender at the thickest part.
- While the squash roasts, make the sauce. Whisk the almond milk base, maple syrup, lemon juice, and salt in a small bowl until smooth. Set aside.
- Just before serving, whisk the water into the sauce to thin it for drizzling.
- Drizzle the roasted squash with the sauce and sprinkle with sliced almonds. Serve warm.
Notes
Can't find JOI? The almond milk base is available on their website and through online retailers. If you can't find it, you can use almond butter. Simply whisk 2 tablespoons creamy almond butter with the maple syrup, lemon juice, and salt. Add water to thin, starting with 1 tablespoon and adding more a teaspoon at a time, until the sauce drizzles. If your almond butter is salted, taste before adding the salt.