Garlic Roasted Acorn Squash

Preheat oven to 425°F. Trim the bottom away from the acorn squash so that it can stand up on the cutting board. Cut down close to the center (just avoiding the stem) to halve the squash. Scoop out the seeds. Cut the squash into ½ inch thick half moons. Peel and mince the garlic. Add just half the garlic, just 1 tbsp butter, and 2 tsp olive oil to a medium bowl and stir.

Place the squash slices on a baking sheet, coat with garlic butter and sprinkle with salt and pepper. Roast until tender and slightly caramelized, about 18 to 22 minutes.

Peel and roughly chop the potatoes. Add the potatoes to a small saucepan, cover with 1 inch water, and add a pinch of salt. Bring potatoes to a boil and cook until fork-tender, about 10 to 12 minutes. Drain and return to the saucepan, off of the heat. Cover to keep warm.

Drain and rinse the chickpeas. Finely chop the mini sweet pepper. Halve the lemon. In a medium bowl, combine remaining minced garlic, chickpeas, chopped pepper, red wine vinegar, juice from just half the lemon, dried cranberries, Italian seasoning, 1 tbsp olive oil, and a pinch of salt and pepper. Toss cranberry chickpea relish to combine.

Add remaining butter and a generous pinch of salt to the cooked potatoes and mash with the back of a fork. Taste and adjust salt as necessary. Slice remaining lemon half into rounds.

Divide the mashed potatoes between large plates. Top with garlic roasted acorn squash and cranberry chickpea relish. Sprinkle with pumpkin seeds and serve with lemon rounds.