Roasted Squash with a Spicy Blackberry Salad

1. Preheat an oven to 415F. Split your honeynuts (or whatever pumpkin type squash), scoop out the bits, and season with vegetable oil and salt. Roast until tender and slightly charred, around 35 minutes.
2. In a bowl, combine 1/2 finely diced (brunoise) shallot, 1 pinch picked thyme, 1 tablespoon maple syrup, 2 cups halved blackberries, 1 tablespoon chili crisp, juice of half a grapefruit, salt, and pepper. Mix and check for balance. It should be punchy but acidic dominant.
3. Plate this however you want, but make sure to add some fresh herbs – I used the basil flowers from the pesto recipe because they’re super floral. Then finish with some salt and good olive oil! If you don’t care about it being vegan, then some fresh ricotta or whipped goat cheese sends this to another level.