roasted acorn squash with rose and sesame

1 acorn squash
1 tablespoon extra-virgin olive oil
Kosher salt
1 tablespoon dried rose petals, finely chopped
2 tablespoons raw sesame seeds
½ teaspoon Maldon sea salt or other flake salt

STEP 1
Preheat the oven to 350. Cut the acorn squash into quarters and drizzle the olive oil over the pieces. Sprinkle with a large pinch of salt and roast in the oven for 40-45 minutes, or until the flesh is tender.

STEP 2
In a small skillet over medium heat, add the sesame seeds and toast for 3-4 minutes, stirring often. Remove to a small bowl and add the rose petals. Mix together, along with the Maldon salt.

STEP 3
Cut each acorn quarter into 3 slices and peel the skin off each. Plate the slices on their side however you like — 1 slice per person for a small appetizer or more if serving as a side or main dish. Carefully top each slice with the sesame/rose mixture. Serve immediately.