VANILLA-MAPLE BUTTER HONEYNUT SQUASH WITH SPICED CASHEW WHIP

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
2. Cut the squash in half, lengthwise, and remove the seeds. Place them onto the sheet pan. Make the butter: Add the butter, olive oil, garlic, salt, vanilla, and nutmeg to a small bowl. Mix to combine.
3. Brush the squash generously with the butter—you may not need all butter. Top them with the thyme. Place the squash into the oven for 45-50 minutes, until tender. Brush the tops with a little more butter, if desired.
4. While the squash roasts, make the cashew whip: Add all of the ingredients (raw cashews, boiling water, La Tourangelle Olive Oil, maple syrup, lemon juice, salt, garlic powder, cumin, cinnamon, pepper) to a high-speed blender and blend until smooth.
5. Make the topping: Add all of the ingredients (finely chopped arugula, chopped pepitas, lemon zest, chopped dates, salt, pepper) to a small bowl and mix to combine.
6. Spread the whip onto a plate, top with the squash, then the topping.