Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 to 6 servings |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 small butternut squash (about 1 1/2 pounds or 4 cups cubed)
- 4 tablespoons olive oil, divided use
- 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 Wonderful Almond Accents Honey Roasted with Cranberries
- 4-6 cups arugula or baby spinach leaves
Instructions
- 1) Halve, seed and peel squash. Cut into bite-size cubes. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
- 2) Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 157 mg |
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 157 mg |