Pre-heat your oven to 400 degrees Fahrenheit. Clean your squashes well since you’ll be eating the skin in addition to the flesh. Carefully remove the stem from each squash , then slice them in half lengthwise. Scoop out and discard the pulp and seeds. Place each squash half cut-side up then drizzle with the olive oil and season with salt and pepper. Roast the squashes until they are fork-tender, about 25-30 minutes.

While the squashes are roasting, make the slaw. Using a very sharp knife or a mandolin, cut the fennel bulb and apple into very thin slices. Stack the slices and cut them into matchsticks. Add your matchsticks to a bowl and immediately toss with the lemon juice. Add the minced parsley and the minced fennel frond if you’re using it along with a pinch of salt. Toss to combine, then set the slaw aside until the squashes are ready.

Once the squashes have roasted, allow them to cool for at least 15 minutes. When you’re ready to plate and serve the dish, dollop 2 tablespoons of the vegan ricotta onto each squash half. Add a tangle of the slaw on top of the ricotta, making sure to divide it evenly between the four squash halves. Finish each squash with a small drizzle of maple syrup, about 1 teaspoon per squash half. 

Serve and enjoy immediately!

This dish is best enjoyed the day it’s made. If you want to have leftovers, store all of the components separately in the fridge until you’re ready to assemble. Enjoy it chilled, warm, or at room temperature.