If not already prepared, peel (if desired) and cut the heirloom squash into 1-inch-thick wedges. Try to keep pieces similar in size for even roasting.

In a large bowl, toss the squash wedges with 3 tbs olive oil, 1.5 tsp sea salt and 3/4 tsp black pepper until evenly coated.

Arrange the squash in a single layer on the prepared sheet, cut sides down where possible. Roast for 25–30 minutes, turning once halfway through, until tender and caramelized at the edges. Cooking time may vary by squash variety—test with a knife for doneness.

Whipped Chickpeas (to serve under squash)

While the squash roasts, place the drained chickpeas, tahini, lemon juice, minced garlic, 2 tbs olive oil, 1/2 tsp ground cumin, 3/4 tsp sea salt and 1/4 tsp black pepper into a food processor.

Add the reserved 60 ml aquafaba (or water) and process until smooth and creamy. If the mixture is too thick, add an extra tablespoon of aquafaba or water at a time until spreadable but still substantial.

Taste and adjust seasoning with more salt, lemon or cumin as desired. Transfer to a shallow bowl and keep warm or at room temperature.

Fig & Pistachio Dukkah

Toast the pistachios in a dry skillet over medium heat, tossing until fragrant and slightly golden, 3–5 minutes. Transfer to plate to cool slightly.

In the same skillet, lightly toast the coriander and cumin seeds for 30–60 seconds until aromatic. Remove and let cool.

Coarsely chop the toasted pistachios and combine in a bowl with the chopped dried figs, toasted sesame seeds, cooled coriander and cumin seeds, flaky sea salt and sumac (if using).

Using a food processor, pulse the mixture 6–8 times to create a coarse dukkah—mixture should still have visible pieces of pistachio and fig, not a powder. Adjust salt to taste.

Harissa Drizzle

Whisk together 2 tbs harissa paste, 1 tbs olive oil, 1 tsp white wine vinegar (or lemon juice) and 1/2 tsp honey or maple syrup until smooth. Taste and adjust acidity or sweetness. If too thick, thin with a little more oil or water to a drizzling consistency.

Assembly & Finish

Spread a generous spoonful (about 2–3 tbs) of the whipped chickpeas onto each serving plate, creating a shallow bed.

Arrange roasted squash wedges on top of the chickpea smear (3–4 pieces per person depending on portion size).

Drizzle the harissa mixture over the squash in a thin ribbon; reserve a little for those who want extra heat.

Scatter the fig & pistachio dukkah over the squash and chickpea base so that each bite has crunch, sweet fig and spice.

Finish with a light drizzle of extra-virgin olive oil, sprinkle chopped parsley and extra chopped pistachios, and top with microgreens if using.

Serve with lemon wedges alongside for squeezing over. Offer extra harissa on the side for more heat.