Vanilla-Maple Butter Honeynut Squash with Spiced Cashew Whip by @starinfinitefood

1h10

3 servings

🧈

2 tbsp

Unsalted butter

🍁

3 tbsp

Maple syrup

🫒

4 tbsp

Olive oil

🧄

2 cloves

Garlic

🧂

0.75 tsp

Salt

🍦

0.5 tsp

Vanilla

🫙

0.13 tsp

Nutmeg

🎃

3

Honeynut squash

🌿

3 sprigs

Fresh thyme

🥜

120 g

Raw cashews

💧

5 tbsp

Boiling water

🍋

1 tsp

Lemon juice

🧄

0.25 tsp

Garlic powder

🫙

0.5 tsp

Cumin

🪵

Cinnamon

⚫

0.25 tsp

Pepper

🥬

120 ml

Arugula

🫙

60 ml

Pepitas

🍋

0.5 tsp

Lemon zest

🌴

3

Dates

  1. Preheat

    Preheat the oven to 425.

  2. Line

    Line a sheet pan with parchment paper and set aside.

  3. Cut
    • Honeynut squash

    Cut the squash in half lengthwise and remove the seeds, then place them onto the sheet pan.

  4. Add
    • Unsalted butter
    • Olive oil
    • Garlic

    Add the butter, olive oil, garlic, salt, vanilla and nutmeg to a small bowl and mix to combine.

  5. Top
    • Honeynut squash
    • Fresh thyme
    • Unsalted butter

    Brush the squash generously with the butter, then top them with the thyme.

  6. Place
    • Honeynut squash

    Place the squash into the oven for 45-50 minutes, until tender.

  7. Brush
    • Unsalted butter

    Brush the tops with a little more butter, if desired.

  8. Roast
    • Raw cashews
    • Boiling water
    • Olive oil

    While the squash roasts, add all of the cashew whip ingredients to a high speed blender and blend until smooth.

  9. Add
    • Arugula
    • Pepitas
    • Lemon zest

    Add all of the topping ingredients to a small bowl and mix to combine.

  10. Spread
    • Honeynut squash

    Spread the whip onto a plate, top with the squash then the topping.

Vanilla-Maple Butter Honeynut Squash with Spiced Cashew Whip by @starinfinitefood

1h10

3 servings

🧈

2 tbsp

Unsalted butter

🍁

3 tbsp

Maple syrup

🫒

4 tbsp

Olive oil

🧄

2 cloves

Garlic

🧂

0.75 tsp

Salt

🍦

0.5 tsp

Vanilla

🫙

0.13 tsp

Nutmeg

🎃

3

Honeynut squash

🌿

3 sprigs

Fresh thyme

🥜

120 g

Raw cashews

💧

5 tbsp

Boiling water

🍋

1 tsp

Lemon juice

🧄

0.25 tsp

Garlic powder

🫙

0.5 tsp

Cumin

🪵

Cinnamon

⚫

0.25 tsp

Pepper

🥬

120 ml

Arugula

🫙

60 ml

Pepitas

🍋

0.5 tsp

Lemon zest

🌴

3

Dates

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425.

  2. Step 2/10

    Line a sheet pan with parchment paper and set aside.

    🍳Sheet pan
    📜Parchment paper

  3. Step 3/10

    Cut the squash in half lengthwise and remove the seeds, then place them onto the sheet pan.

    🎃Honeynut squash
    🔪Knife
    🍳Sheet pan

  4. Step 4/10

    Add the butter, olive oil, garlic, salt, vanilla and nutmeg to a small bowl and mix to combine.

    🧈Unsalted butter
    🫒Olive oil
    🧄Garlic
    🧂Salt
    🍦Vanilla
    🫙Nutmeg
    🥣Small bowl

  5. Step 5/10

    Brush the squash generously with the butter, then top them with the thyme.

    🎃Honeynut squash
    🌿Fresh thyme
    🖌️Brush

  6. Step 6/10

    Place the squash into the oven for 45-50 minutes, until tender.

    🎃Honeynut squash
    🍳Sheet pan

  7. Step 7/10

    Brush the tops with a little more butter, if desired.

    🧈Unsalted butter
    🖌️Brush

  8. Step 8/10

    While the squash roasts, add all of the cashew whip ingredients to a high speed blender and blend until smooth.

    🥜Raw cashews
    💧Boiling water
    🫒Olive oil
    🍁Maple syrup
    🍋Lemon juice
    🧂Salt
    🧄Garlic powder
    🫙Cumin
    🪵Cinnamon
    ⚫Pepper

  9. Step 9/10

    Add all of the topping ingredients to a small bowl and mix to combine.

    🥬Arugula
    🫙Pepitas
    🍋Lemon zest
    🌴Dates
    🧂Salt
    ⚫Pepper
    🥣Small bowl

  10. Step 10/10

    Spread the whip onto a plate, top with the squash then the topping.

    🎃Honeynut squash
    🍽️Plate

Composition

Ingredients

Types

Dairy, Sweetener, Oil, Vegetables, Spices, Herbs, Nuts, Water, Fruit, Seeds

Ingredients

Unsalted butter, Maple syrup, Olive oil, Garlic, Salt, Vanilla, Nutmeg, Honeynut squash, Fresh thyme, Raw cashews, Boiling water, Lemon juice, Garlic powder, Cumin, Cinnamon, Pepper, Arugula, Pepitas, Lemon zest, Dates

Notes

Unsalted butter (warm and softened), Maple syrup (for the squash butter, for the cashew whip), Olive oil (for the squash butter), Garlic (minced), Salt (for the squash butter, for the topping), Raw cashews (for the cashew whip), Pepper (for the cashew whip, for the topping), Arugula (finely chopped), Pepitas (chopped), Dates (chopped)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free, Gluten-Free

Calories

480 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 38g, Fat: 34g, Fiber: 7g, Sugars: 17g

Nutritional Information

Minerals

Potassium: 900mg, Magnesium: 110mg, Calcium: 110mg, Iron: 2.5mg, Sodium: 520mg, Zinc: 1.8mg

Vitamins

Vitamin A: 1100µg, Vitamin C: 25mg, Vitamin E: 3mg, Vitamin B6: 0.4mg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Sheet pan, Parchment paper, Small bowl, Brush, Knife, Plate

Appliances

Oven, Blender

Type

Type

Type Of Dish

Side Dish

Occasions

Autumn, Fall Harvest, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Creamy, Crunchy

Flavors

Sweet, Savory, Nutty, Warm Spice, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,keep squash and cashew whip separate if possible), freezer : 1-2 months (roasted squash can be frozen in an airtight container,cashew whip may separate slightly after thawing, re-blend if needed)