Acorn Squash Recipe

Prepare and roast

Preheat the oven to 400°F (200°C). Wash the acorn squash, cut each in half crosswise, and scoop out seeds and stringy bits with a spoon. Brush the cut sides with 2 tbs olive oil and season evenly with 1 tsp salt and 1 tsp black pepper. Place cut-side down on a rimmed baking sheet lined with parchment. Roast for 30–40 minutes, until the flesh is tender when pierced with a fork and edges are caramelized. Remove from oven and let cool slightly.

Make labneh

While the squash roasts, combine 1 cup labneh, 1 peeled garlic clove, 1 tsp lemon juice, 1 tbs olive oil, 1 tsp salt, and 1 tbs water in a small food processor or bowl. Pulse/blend until very smooth and airy, scraping down the bowl once. Taste and adjust salt or lemon. If too thick, add up to 1 more tbs water to reach a spreadable, whipped consistency. Transfer to a serving bowl and drizzle a little olive oil on top if desired.

Toast and soak chilies

Remove stems and seeds from the dried chilies (wear gloves if sensitive). Briefly toast the chilies in a dry skillet over medium heat for 30–60 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with hot water; soak 10 minutes until softened, then drain and pat dry.

Blend salsa macha

In a small skillet, toast 3 tbs raw peanuts (or chosen nut) until golden, 3–4 minutes, shaking the pan. Add toasted peanuts, rehydrated chilies, 1 clove garlic, 1 tsp smoked paprika, 1 tsp toasted sesame seeds, 1 tsp salt, 1 tsp apple cider vinegar, and 3 tbs olive oil to a small food processor or mortar and pestle. Pulse until coarsely chopped but still textured — you want some whole bits for crunch. If mixture seems too dry, add an extra 1 tbs olive oil. Taste and add 1 tsp red pepper flakes if more heat is desired. Set aside.

Spoon about 1 to 2 tbs of the whipped garlic labneh into the cavity of each roasted acorn squash half and gently spread to create a shallow bed.

Drizzle 1 to 2 tbs of salsa macha over each squash half, distributing the crunchy bits and oil across the labneh and squash flesh.

Scatter pomegranate seeds evenly over the squash (about 1/4 cup per half). Sprinkle the toasted pepitas or chopped pistachios and the chopped parsley or cilantro on top for texture and freshness.

Mix 2 tsp za'atar with 1 tsp olive oil and either brush lightly over the squash or sprinkle the dry za'atar across the finished dish for an herbal, tangy finish.

Finish with a final small pinch of flaky salt if desired and serve warm or at room temperature.