Ingredients

• 1 small butternut squash (about 1 1/2 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 Wonderful Almond Accents Honey Roasted with Cranberries
• 4-6 cups arugula or baby spinach leaves

Instructions

1. 1) 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.
2. 2) Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.