Honey Roasted with Cranberries 
Winter Squash and Honey-Almond Cranberry Salad
Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.
  • 1 small butternut squash (about 1½ 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 Honey Roasted with Cranberries Wonderful Almond Accents
  • 4-6 cups arugula or baby spinach leaves
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.
Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Wonderful Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.
Use sturdy vegetable peeler to peel the squash after cutting in half.

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