|Sat Fat||1.4 g
|Mono Fat||9.3 g
|Poly Fat||3.1 g
||Vitamin E||6.3 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
In this recipe, it’s important to roast the almonds separately from the squash. If the almonds are roasted on top of the squash wedges, they won’t become as toasty and crunchy as they should.
1 large acorn squash
1 tablespoon almond oil
1/4 teaspoon fresh thyme leaves
1/4 teaspoon salt
1 tablespoon honey
3/4 cup slivered almonds, roasted
Preheat oven to 375°F. Place squash in oven and bake 15 minutes, until soft enough to slice open. Cut squash in quarters and remove seeds and strings. Brush flesh with almond oil, thyme and salt. Return to oven and bake 45 minutes to 1 hour, until soft. Remove; drizzle with honey, sprinkle with roasted almonds, and serve.