Roasted Honeynut Squash with Cashew Whip and Arugula Pepita Topping

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. Cut the squash in half lengthwise and remove the seeds. Place them onto the sheet pan.

3. In a small bowl, mix together the butter, 1 tablespoon olive oil, 2 tablespoons maple syrup, minced garlic, 1/2 teaspoon salt, vanilla, and nutmeg to make the butter mixture.

4. Brush the squash generously with the butter mixture, reserving some for later use, and top with thyme.

5. Roast the squash in the oven for 45-50 minutes until tender, brushing the tops with additional butter mixture if desired.

6. While the squash is roasting, make the cashew whip by blending cashews, boiling water, remaining olive oil, 2 teaspoons maple syrup, lemon juice, 1/4 teaspoon salt, garlic powder, cumin, cinnamon, and pepper until smooth.

7. Prepare the topping by combining arugula, chopped pepitas, lemon zest, chopped dates, a pinch of salt, and a pinch of pepper in a small bowl.

8. Arrange the dish by spreading cashew whip on a plate, topping with roasted squash, and garnishing with the arugula pepita topping.