Roasted Koginut over Tahini-Feta Whipped Tofu with Crispy Chickpeas & Sage-Hazelnut Oil

Method

1. 1Heat the ovenHeat the oven to 425°F (220°C) with racks in the upper and lower thirds.
2. 2Roast the squashToss the squash with the olive oil and salt on a parchment-lined sheet pan, cut sides down, not crowded. Roast 30 to 35 minutes, flipping at 20, until deeply browned on both cut faces.
3. 3Roast the chickpeasToss the chickpeas with the olive oil, smoked paprika, cumin and salt on a second pan. Roast alongside the squash 25 to 30 minutes, shaking once, until they rattle. They must go in bone dry or they steam instead of crisp.
4. 4Whip the tofuBlend the tofu, tahini, feta, lemon juice, garlic, olive oil and salt in the Vitamix on high 60 to 90 seconds, tamping down, until completely smooth and glossy. Add cold water a tablespoon at a time only if it won't move; it should hold a swoosh. Taste and add more salt and lemon, since tofu needs more than you'd expect.
5. 5Make the sage-hazelnut oilIn cast iron over medium, warm the olive oil with the hazelnuts until golden, 3 to 4 minutes. Add the sage for about 30 seconds until it stops sizzling and turns crisp, then pull off the heat right away (sage goes bitter fast). Stir in the Aleppo pepper and a pinch of salt.
6. 6AssembleSpread the whipped tofu across a platter or bowls. Pile on the squash and chickpeas, spoon the sage-hazelnut oil over everything, drizzle with the honey and finish with the lemon zest.