Roasted Honeynut Squash with Almond Maple Sauce (Edit recipe)

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.

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	125
Fat:	11 g
Carbohydrates:	5 g
Protein:	3 g
Cholesterol:	9 g
Sodium:	215 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

medium honeynut squashmedium honeynut squash
1 Tbsp Ghee, melted
.5 tsp Kosher Salt
cinnamoncinnamon
.25 cup Almonds, Slivered or for garnish, sliced
2 Tbsp Almond Milk, JOI Base
maple syrupmaple syrup
.5 Lemon, juiced
.25 tsp Kosher Salt
1 tsp Water

Shop

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.