Delicata Squash with Almond Butter Sauce

When fall comes around we stock up on delicate squash. If you haven’t tried roasting these, you’ll soon fall in love. They have a rich creamy texture and delicious sweet flavor. With this homemade almond butter drizzle they are mouthwatering- the perfect side dish for you next holiday gathering!

INGREDIENTS

For squash

• 4 delicata squash (halved lengthwise, seeds removed, cut into 1/2-inch slices)
• 2 Tbsp. coconut oil (melted)
• 1 pinch sea salt

For toppings

• 1/4 cup pomegranate arils
• 1/4 cup dry roasted hazelnuts (loosely chopped)
• 1/4 cup fresh parsley (chopped)

For dressing

• 1/4 cup almond butter made with the NutraMilk
• 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
• 1 Tbsp maple syrup

For almond butter

• 2 cups raw almonds (300 g)
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Preheat oven to 400 degrees F (204 degrees C).
• Add sliced squash to a bare baking sheet and toss with oil and sea salt. Then arrange in a single layer.
• Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it’s done when fork tender, golden brown, and slightly caramelized.

• While squash is baking, prepare dressing:
• Start by making almond butter if you don’t have a batch made.
• Place almonds and salt in the NutraMilk container.
• Press Butter cycle, set for 12-13 minutes.
• Press Start.
• Open the container lid.
• If desired, set for an additional 1-2 minutes for a creamier butter.
• Set aside 1/4 cup for this recipe and store the rest for later use. 
• Make the dressing by whisking together all dressing ingredients until smooth. Add hot water to thin out consistency until pourable. Adjust seasonings as needed.
• To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.    

Recipe inspired by Minimalist Baker.