2 large acorn squash, flesh removed, cut into 1-inch moons

4 tbsp olive oil

2 tbsp fresh ginger, grated

2 cups Brussels sprouts, halved

1 cup frisée leaves

1 cup fresh figs, halved

Salt and pepper, to taste

For the Dijon vinaigrette:

1/4 cup olive oil

1 tsp honey (or maple syrup for vegan)

1 tsp granulated sugar

2 tsp red wine vinegar

1 tsp Dijon mustard

Salt and pepper, to taste

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Toss squash with 2 tbsp olive oil, grated ginger, salt, and pepper. Spread evenly on the baking sheet.
Roast 20 minutes, then add Brussels sprouts tossed with remaining olive oil. Roast 15–20 minutes more until caramelized and tender.
Meanwhile, whisk vinaigrette ingredients until emulsified. Adjust seasoning as needed.
Arrange roasted squash, Brussels sprouts, frisée, and figs on a platter or bowl.
Drizzle with Dijon vinaigrette just before serving.

Leave the acorn squash skin on—it becomes tender when roasted.

Substitute delicata squash for a sweeter option.

Top with nuts, seeds, or cheese for extra richness.

Serve slightly warm for the best flavor.

Keep components separate if prepping ahead to avoid sogginess.