HASSELBACK GARLIC-MAPLE BUTTERNUT SQUASH WITH WHIPPED RICOTTA & GOAT CHEESE

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

2️⃣Place 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 2 tablespoons of the oil, then season with 1/2 teaspoon salt, pepper, nutmeg and fresh rosemary. Place in the oven for 45 minutes, covering with foil after 30 minutes.

3️⃣After 45 minutes, remove, then top with a few pads of butter and drizzle with the maple syrup. Place back in the oven for 15-20 minutes.

4️⃣Make the whip. Add the goat cheese, ricotta, remaining olive oil, lemon zest, lemon juice, 1/4 teaspoon salt and pepper to a food processor. Process until smooth.

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