1 head garlic
3 tablespoons extra virgin olive oil
1 3-pound butternut squash, cut into large chunks, seeds reserved
1/2 teaspoon cinnamon
Freshly ground black pepper
Spiced Seeds & Nuts
1 teaspoon olive oil
1 tablespoon unsalted butter
1/4 cup squash or pumpkin seeds
1/3 cup chopped hazelnuts
2 tablespoons light brown sugar
1/4 teaspoon cayenne pepper
Pinch of kosher salt
4 tablespoons unsalted butter
1/2 cup light brown sugar
Zest of 1 orange and juice of 2 oranges
3-4 fresh thyme sprigs
Pinch of kosher salt
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.
Slice off tip of head of garlic to expose the garlic. Drizzle with 1 tablespoon of oil over top the garlic; season with salt. Wrap garlic in aluminum foil and set on the baking tray. Roast garlic until cloves are golden brown and tender, about 45 minutes.
Arrange squash on the sheet tray cut sides down. Drizzle 2 tablespoons olive oil and season with cinnamon, salt, and pepper. Toss with hands to distribute flavors evenly. Roast squash until tender and golden brown, about 25 to 30 minutes.
In the meantime, wash seeds to separate any attached squash. Drain seeds on a pepper towel and pat dry.
Combine oil and butter in a non-stick skillet over medium heat until butter melts. Add seeds and nuts and lightly toast until aromatic, stirring occasionally (using a rubber spatula), about 3 minutes. Add brown sugar, cayenne, and salt; cook until sugar melts and evenly coats the nuts and seeds. Transfer to a baking tray and bake until nuts are golden brown, about 10 minutes. Remove from oven and allow to cool on baking tray. Transfer nut mixture to a clean bowl or container and reserve.
In a medium sauce pot, melt butter, brown sugar, orange zest and juice, thyme, and salt. Bring to a boil and reduce to a simmer on low heat. Cook until sauce thickens, about 5 to 8 minutes, stirring occasionally.
Using a food mill or ricer, mash squash into a large bowl and discard the skins. If using a handheld potato masher, peel skin using a spoon or knife before mashing. Remove garlic from foil and pinch sides to release cloves into the bowl. Stir garlic and squash together. Fold 1/2 cup of syrup into squash. Season to taste with salt and pepper, if desired.
Transfer squash mash into a serving bowl. Drizzle with more syrup and garnish with nuts and seeds.
Cook with soul. Eat with pleasure!