Ingredients
- 1 large kabocha squash peeled and cut into 1-inch cubes
- 1/4 cup slivered almonds
- 1 tablespoon butter
- 2 tablespoons honey
- 1 teaspoon fresh ginger minced
- Squeeze of fresh orange juice
- 2 tablespoons red onion diced
- 1/4 cup low-fat or fat-free feta cheese crumbled
- 1 tablespoon fresh basil chopped
For The Vinaigrette:
- 2 tablespoons fresh orange juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- Pinch of salt
Instructions
- Bring a large pot of salted water to a boil and preheat your oven to 350°F.
- Add the squash to the boiling water and boil for 5 minutes. It should still be a bit firm. Drain and set aside.
- Place the almonds on a parchment-lined baking sheet and toast them in the oven for 2-3 minutes. Set aside.
- Melt the butter in a large saucepan over medium heat and stir in the honey, ginger, and a squeeze of fresh orange juice.
- Add the squash to this mixture and stir until it is evenly coated.
- Continue cooking the squash until it is fork-tender and the outside is caramelized and golden (about 5 minutes.)
- While the squash cooks, make the vinaigrette by whisking all the ingredients in a small bowl. Set aside.
- Once the squash is cooked, transfer it to a large mixing bowl.
- Add in the diced red onion, toasted almonds, feta cheese, and basil.
- Pour the vinaigrette over the squash, toss gently, and serve.