Roasted Honeynut Squash with Almond Maple Sauce
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 a creamy almond sauce, it's a perfect, cozy fall treat. The natural sweetness of the squash is incredible, and the Maple Almond Sauce just sends it over the top.
Ingredients
- medium honeynut squashmedium honeynut squash
- 1 Tbsp1 Tbsp1 Tbsp Ghee, melted
- .5 tsp.5 tsp.5 tsp Kosher Salt
- cinnamoncinnamon
- .25 cup.25 cup.25 cup Almonds, Slivered or for garnish, sliced
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk, JOI Base
- maple syrupmaple syrup
- .5.5.5 Lemon, juiced
- .25 tsp.25 tsp.25 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Water
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-ghee1.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Cinnamon.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
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