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30 сентября, 2025

Roasted Squash with Confit Garlic Dressing

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This squash recipe works wonders at a platter-style dinner where everyone can help themselves. It offers a beautiful balance between the sweetness of maple syrup and the saltiness of feta, and the soft squash and crunchy hazelnuts. Not to mention the addition of a confit garlic vinaigrette, which enhances the dish with its unique taste. […]

Servings: 6
Prep Time: 30 min
Cook Time: 35 min
Total Time: 1 hr 5 min

Ingredients

  • 1 garlic bulb, unpeeled, top part cut off to expose the cloves
  • 1/4 cup (60 ml) olive oil
  • 2 small acorn squash, seeded, cut into slices ½ inch (1 cm) thick
  • 1 red onion, cut into rounds ¼ inch (5 mm) thick
  • 1/2 tsp red pepper flakes
  • 1 tbsp (15 ml) apple cider vinegar
  • 2 tsp (10 ml) maple syrup
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) maple syrup
  • 4 oz (115 g) feta cheese, cut into large pieces (see note)
  • 3 tbsp roasted blanched (peeled) hazelnuts, finely chopped
  • 3 tbsp flat-leaf parsley leaves (optional)

Instructions

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. Place the garlic bulb on a piece of foil. Drizzle with 1 tbsp (15 ml) of the oil. Seal with the foil.
  3. In a large bowl, coat the squash slices with 2 tbsp (30 ml) of the oil. Season with salt and pepper.
  4. Place the garlic on the grate and cook for 35 minutes or until tender. Let cool. At the same time, grill the squash slices on both sides until tender and nicely browned, about 15 to 18 minutes. Place on a plate and let cool.
  5. Meanwhile, in a small skillet over medium-high heat, soften the onion in the remaining oil with the red pepper flakes. Deglaze with the vinegar. Add the maple syrup and continue to cook for 2 minutes while stirring.

This squash recipe works wonders at a platter-style dinner where everyone can help themselves. It offers a beautiful balance between the sweetness of maple syrup and the saltiness of feta, and the soft squash and crunchy hazelnuts. Not to mention the addition of a confit garlic vinaigrette, which enhances the dish with its unique taste. It’s a perfect vegetarian recipe to celebrate the arrival of autumn.

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