2 tbsp Aleppo pepper (sub chili flakes if you can’t find it)
2 tsp ground coriander
1 tsp ground cumin
1/2 cup maple syrup
1 clove garlic
2 tsp sherry vinegar
2 tbsp sliced chives
Preheat your oven to 350f/176c
Cut your squash in half lengthwise and scoop out the seeds. Brush on a small amount of oil and season liberally with salt. Place the squash cut side down on a lined baking sheet and place in the oven for 20-30 minutes, depending on the thickness of your squash. To check doneness grab something like a fork and poke the neck, it should be tender all the way through.
I went ahead and mixed the sesame seeds, and flax seeds since they toast around the same speed. The sunflower seeds I kept separate since they may need an additional minute or two. I also threw these in while I was baking the squash. But lay out your seeds on baking trays and toast in the oven for 6-8 minutes or until the white sesame, and sunflower seeds are golden. Remove from the hot tray and cool.
Rough chop your sunflower seeds until they’re around the same size as the flax seeds, then mix all the seeds together. Add the coriander, cumin, 1 tbsp aleppo, and salt to taste. Reserve.
Combine the maple syrup, 1 tbsp aleppo, and a clove of smashed garlic in a small pot. Place on the stove over medium heat and bring to a simmer. Simmer this until it has slightly darkened in color and is slightly thicker, around 15 minutes. Strain, add in the sherry vinegar and reserve.
When you are ready to serve, brush the face of the squash with the maple syrup and place on the grill face side down. This squash is already cooked so you’re only trying to get some char and caramelize some sugars. Brush on more maple as needed until it’s nicely glazed.
Top the grilled squash with plenty of dukkah, and chives. Serve