For the Squash:
2 large acorn squash
2 large bulb of garlic
2 tbps. Califia Farms Plant Butter
2 tbsp. maple syrup
1 tbsp. lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
For the Dukkah:
1/3 cup slivered almonds, ground or crushed
1/3 cup pistachios, ground or crushed
1/3 cup ramen noodles, crushed
1 tbsp. unami spice
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder
1/4 tsp red pepper chili flakes
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.
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.
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. Place each bulb of garlic onto the parchment.
Bake for around 25 minutes total, flipping them halfway through.
While the squash bakes, prepare the dukkah by combining all the ingredients, apart from the ramen noodles, into a spice grinder (may need to do this in 2 batches). Do not over grind or crush. You still want it to be crunchy and not like powder. Transfer to a bowl and add in the crushed ramen noodles.
Once the 25 minutes is up, 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.
Drizzle the sauce over the squash and bake for another 5 minutes until crispy and beautiful.
Remove squash from the oven and top with fresh herbs of choice and a very generous dusting of dukkah.