2 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon Aleppo pepper
½ teaspoon ras el hanout (or substitute cinnamon and cumin)
1 teaspoon minced garlic
2 medium acorn squash, seeds removed and cut into wedges along the seams
Kosher salt to taste
1 cup labneh
Zest and juice of 1 orange or 2 smaller citrus fruits (clementine, satsuma, etc.)
½ teaspoon ground cumin
¼ teaspoon white pepper
1 medium fennel bulb, trimmed and thinly sliced (reserve fronds for garnish)
1 small pomegranate, seeds removed and stored in cold water
3 tablespoons roughly chopped pistachios
2 mint sprigs, leaves picked and roughly torn
- Preheat oven to 400 degrees. In a large bowl, whisk together maple syrup, olive oil, Aleppo, ras el hanout, and garlic. Reserve a few tablespoons for basting, then toss acorn squash wedges with the remaining mixture.
- Spread squash on a foil-lined baking sheet, sprinkle with kosher salt, and roast for 10 minutes. Remove from oven, flip each piece, and baste with remaining glaze. Continue roasting, checking every 3 to 4 minutes, until golden brown and fork tender but not mushy.
- Meanwhile, whisk together labneh, citrus juice and zest, cumin, white pepper, and salt until well combined. Drain pomegranate seeds.
- To serve, spread the labneh on a serving platter and top with squash; serve the remaining labneh on the side. Top with fennel slices, pomegranate seeds, pistachios, and mint. Garnish with fennel fronds. Serve warm or at room temperature.
- From Molly Martin, Juniper Green, Nashville, Tennessee