Chipotle Red Pepper Bisque in Maple-Roasted Squash Bowls

Directions

1. Preheat oven to 400°F (204°C). Slice the tops off the acorn squash and scoop out seeds. Rub the interior and top rim lightly with Roland® Olive Oil and season with Roland® Fine Sea Salt
2. Sprinkle the inner rims with Roland® Maple Granules to form a light crust. Place cut-side down on a baking sheet lined with parchment. Roast for 25–35 minutes, until tender but still structured. Reserve for serving
3. In a medium saucepan, heat Roland® Olive Oil over medium heat. Add chopped onion and garlic, sauté until soft and fragrant (about 5–6 minutes)
4. Stir in the Drained Roland® Roasted Red Peppers and 2 tablespoons Roland® Chipotle Pepper Paste. Cook for 1–2 minutes, then add, 3½ cups vegetable stock,1 teaspoon Roland® Fine Sea Salt, and Black pepper to taste
5. Simmer uncovered for 15 minutes, then purée until smooth using an immersion or standard blender. Adjust seasoning to taste. Keep warm
6. Toast pepitas in a dry skillet over medium heat until they puff and begin to brown, 3–4 minutes. Remove from heat and stir in Roland® Za’atar and a small pinch of sea salt. Cool completely before using.
7. Ladle hot bisque into each maple-roasted squash. Garnish each serving with a generous sprinkle of za’atar pepitas, a drizzle of Roland® Harissa, and additional za’atar to taste
8. Serve immediately as an individual composed side or appetizer