The contrast of the spiced, cooked squash against the spice-rubbed almonds and tart, crisp apple is so tasty. You can even just make the almonds from this recipe and serve them warm. This dish is versatile. It makes for a refreshing appetizer for your table, and you can also arrange it on a large serving platter to serve as a side dish. Try putting 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.