Roasted Squash with Confit Garlic Dressing

Ingredients

• Squash

  • 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

• Dressing

  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) maple syrup

• Toppings

  • 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)