Roasted Squash with Confit Garlic Dressing | RICARDO

Ingredients

• 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
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (15 ml) maple syrup
• 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)