This easy Roasted Acorn Squash recipe with Maple Butter and Dukkah is seriously the perfect comfort food for the holiday season and beyond.
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GET THE RECIPE
Preheat the oven to 375F and line a baking sheet with parchment paper. Wash the acorn squash and pat dry with a kitchen towel. Trim the base and top of the squash, then halve carefully.
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Remove the seeds with a large spoon or melon baller, save them to make toasted seeds! Cut each halved squashed into wedges uses the shape of the squash as a guide.
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Place each acorn wedge onto the parchment paper-lined baking sheet. Cut the top and bottom of the garlic bulbs. Remove around 1/4 of an inch to expose the garlic.
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Place each bulb of garlic onto the parchment. Bake for around 25 minutes total, flipping them halfway through.
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While the squash bakes, prepare the dukkah by combining all the ingredients, apart from the ramen noodles, into a spice grinder. Transfer to a bowl and add in the crushed ramen noodles.
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Remove the squash and garlic from the oven. Using a hand blender, combine the roasted garlic cloves, plant butter, maple syrup, lemon juice, salt and pepper together till completely smooth and silky.
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Drizzle the sauce over the squash and bake for another 5 minutes until crispy and beautiful.
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Remove squash from the oven and top with fresh herbs of choice and a very generous dusting of dukkah.
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