Squash w pumpkin seed gremalata

Ingredients

• 4 honeynut squash
• 3 tablespoons extra virgin olive oil
• 3 tablespoons maple syrup
• kosher salt
• cracked black pepper
• 0.5 cup toasted salted pumpkin seeds
• 0.33 cup freshly chopped dill or parsley
• 2 tablespoons capers, drained
• 1 small garlic clove, finely grated
• 0.33 cup extra virgin olive oil
• 0.5 lemon, juiced and zested
• salt
• cracked black pepper
• Maldon salt

Instructions

1. Preheat oven to 425°F.
2. Slice honeynut squash down the center and remove seeds.
3. Place on sheet tray and drizzle with 3 tablespoons olive oil and 3 tablespoons maple syrup.
4. Season with kosher salt and pepper, rubbing all over.
5. Roast for 25-35 minutes until bottom is caramelized and meat is tender.
6. While squash roasts, make gremolata: chop dill/parsley, roughly chop capers, combine with pumpkin seeds, grated garlic, 1/3 cup olive oil, lemon juice and zest, salt, and pepper.
7. Remove squash when tender and bottoms are golden.
8. Plate and scatter gremolata all over.
9. Finish with fresh herbs and Maldon salt.
10. Serve immediately.