Miso-Maple Acorn Squash Halloumi Bowl

Ingredients

Prepare the Squash: Halve the acorn squash, scoop out seeds, and cut into wedges. In a small bowl, whisk the miso, maple syrup, canola oil, and rice vinegar until smooth and emulsified.
Roast the Squash: Preheat oven to 220°C (425°F). Toss squash wedges with the roasting portion of olive oil and salt. Roast cut-side down until deeply caramelized and tender. Flip wedges, brush with the miso-maple glaze, and return to the oven for 5–8 minutes until the glaze is glossy and bubbling.
Crisp the Lentils: Toss the drained, dried lentils with the lentil portion of olive oil, cumin, and smoked paprika. Spread on a baking sheet and roast at 220°C for 25–30 minutes until blistered and shatteringly crisp.
Fry the Halloumi: Slice the halloumi into slabs. Fry in a hot pan with a film of oil until deeply golden and soft in the center.
Dress & Assemble: Whisk the dressing’s olive oil, lemon juice, and mustard. Lightly toss the baby lettuces with the dressing. Spread greens on a platter, layer the warm squash and halloumi, and top with the crispy lentils and fresh herbs.

Base: A fluffy bed of dressed spring greens and roughly torn mint/parsley.
Contrast: Alternate wedges of the glossy, dark squash with the golden halloumi slabs.
Finish: A heavy rain of crispy lentils and a final squeeze of lemon juice.

Waste Reduction: Save squash seeds, rinse them, and roast them with salt for a snack. The miso-maple glaze also works beautifully on roasted carrots or sweet potatoes.
Variations: Use smoked tofu for a vegan alternative to halloumi.