This is so tasty. I love the contrast of the spiced, cooked squash and against the spice-rubbed almonds and tart, crisp apple. I have also JUST made the almonds from this recipe and served them, warm, like we're sitting in the first class cabin of an airplane on our way to Paris. This dish is versatile. It makes for a refreshing appetizer for your table, and you can also arrange it on a large serving platter and serve it as a side dish. I sometimes put it out with the finger foods and dip and watch people go to town!
1 medium butternut squash, split lengthwise, seeded, skin removed
6 tablespoons plus 1 teaspoon extra virgin olive oil, divided
2 tablespoons dark brown sugar
1 teaspoon kosher salt, divided
1/2 teaspoon ground cinnamon
1/2 cupFisher® Sliced Almonds
1/2 teaspoon ground cumin
juice from 1 large lemon
1-1/2 tablespoon honey
1 medium Honey crisp apple, cored and cut into 1/2-inch dice
Preheat oven to 425°F.
Cook the squash: Cut the squash into 1-inch slices and arrange the slices in a single layer on a rimmed baking sheet, cut side up. Sprinkle with 2 tablespoons of the olive oil, brown sugar, ½ teaspoon kosher salt and the cinnamon. Bake for 35 to 40 minutes or until the squash is tender. Remove from the oven. Cool.
The almonds: Toss ¼ cup of the almonds with 1 teaspoon olive oil, cumin and a pinch salt. Toast in the oven until golden brown, 4 to 6 minutes.
The dressing: In the blender, combine the remaining ¼ cup almonds and 4 tablespoons olive oil with the lemon juice, 1 tablespoon honey and ½ teaspoon salt and blend until smooth. Add a few teaspoons of water to thin if the mixture is too thick and add more honey if the mixture is too tart.
Serve the dish: Arrange the squash on a platter with the apple cubes and almond dressing. Top all over with the toasted almonds.