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Spicy Squash with Honey Roasted Almonds and Cranberries

Almond Accents

1 small butternut squash (about 1-1/2 pounds or 4 cups cut up)
4 tablespoons olive oil, divided
1 clove garlic, pressed or minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons maple syrup
2 tablespoons lemon juice
3/4 cup Almond Accents Honey Roasted Almonds with Cranberries
4-6 cups arugula or baby spinach leaves

Halve, seed and peel squash. Slice or cube into bite-size pieces.
Heat a large skillet over medium heat. Add 1 tablespoon olive oil, squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Honey Roasted Almonds and Cranberries.
Serve squash warm or cool over arugula or spinach; drizzle with remaining dressing.

Per serving: 330 calories, 21g fat, (2g sat, fat), 0mg cholesterol, 2g protein, 33g carbohydrate, 180mg sodium, 6g fiber