Butternut Squash with Marcona Almonds
Ingredients
- 1 medium butternut squash (about 3 pounds)--halved lengthwise, seeds removed and discarded
- 2 whole cloves
- 1 cinnamon stick, broken in half
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon light brown sugar
- 1 tablespoon honey
- 2 tablespoons marcona almonds, coarsely chopped
- Flaky sea salt
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