Hasselback Garlic-Maple Butternut Squash

1: Preheat the oven to 425°F. Line a sheet pan with parchment paper, drizzle with olive oil and set aside.

2: Place the squash on a cutting board with two wooden spoons or chopsticks on either side of the squash halves and make thin slices throughout. Repeat for the second half. Use a fork to open some of the slices and stuff the halves with the garlic. Drizzle and brush with oil, then season with the salt, pepper, nutmeg, and fresh rosemary. Place in the oven for 45 minutes (cover if the garlic starts to brown).

3: After 45 minutes, remove, then top with a few pads of butter and drizzle with the maple syrup. Place back in the oven for 10-15 minutes.

4: Make the whip by adding the goat cheese, ricotta, olive oil, lemon zest, lemon juice, salt, and pepper to a food processor. Process until smooth.

5: Spread out the whip, top with the squash, parsley, dates, and sunflower seeds. Drizzle with olive oil.