Recipes

Preheat oven to 425°F. Peel the honeynut squash (or leave the skin on if you prefer—it’s thin and edible), then cut into 1-inch cubes.In a large bowl, toss squash with olive oil, maple syrup, and sage leaves. Season generously with salt and pepper.

Spread squash in a single layer on a parchment-lined baking sheet. Roast for 30–35 minutes, flipping halfway through, until tender and caramelized around the edges.Roughly chop almonds and spread on a small baking sheet. Toast in the oven for 5–7 minutes, until fragrant and golden.

Transfer roasted squash to a serving dish and sprinkle with toasted almonds. Optional: drizzle with a touch more maple syrup or finish with flaky sea salt.