Twice Baked Squash with Fennel Seed & Pumpkin Seed Crisp
Serves: 4-6
 
Ingredients
  • about 4 lbs/1.8 kg winter squash, like acorn, butternut, honeynut, kabocha, delicata, kuri (try combining different kinds)
  • 2 tablespoons vegan butter (I like Miyoko’s) or olive oil
  • 2 tablespoons maple syrup
  • sea salt
  • freshly ground black pepper
  • ¼ cup olive oil
  • 4 garlic cloves, sliced
  • ¼ cup raw pumpkin seeds
  • 2 tablespoons fennel seeds
  • pinch chili flakes, or to taste
Instructions
  1. Preheat the oven to 400° F (200° C). Prepare a parchment-lined baking sheet. Put the squash on the baking sheet and roast for 1-1½ hours, or until the squash is completely soft throughout when pierced with a fork or knife and has collapsed in shape. Let cool a bit.
  2. Increase the oven temperature to 425° F (220° C). Once the squash has cooled down enough to handle, cut it in half. Scoop out and discard the seeds. Scoop the flesh out of the skin into a 10”-12” cast iron skillet. Add the butter/oil, maple syrup, and salt and pepper to taste. Mash the squash using a potato masher, working the other ingredients in as you go. Spread out the squash into an even layer, making some peaks and valleys on the surface with your spoon. Roast for 40-45 more minutes, until the squash is browned and crisped up in places, and has pulled away from the sides of the skillet.
  3. Meanwhile, make the crisp. Heat a small saucepan over medium-low heat, add the olive oil and let it heat up. Add the garlic, pumpkin seeds, and fennel seeds. The oil should be shimmering at this point. Let cook for 6-8 minutes, or until the pumpkin seeds are plump, the fennel is fragrant, and the garlic is lightly golden. Turn off the heat, add the chili flakes and a pinch of salt.
  4. Drizzle the squash with the fennel and pumpkin seed crisp and serve right away.
Notes
If you don’t have a cast iron skillet, you can use a baking dish or even a pie dish for the squash. Since most baking dishes are smaller than a 10”-12” cast iron, you might want to decrease the amount of squash you use, or bake it longer for the top to crisp up and brown nicely.
Recipe by Golubka Kitchen at https://golubkakitchen.com/twice-baked-squash-with-fennel-seed-pumpkin-seed-crisp/