Acorn Wedges with Mozzarella & Tomatoes

Preheat oven to 375°F. Cut squash in half lengthwise and scoop out seeds. Cut each half into 11/2- to 2-inch-wide wedges.

In a very large bowl toss the squash wedges with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Transfer to a parchment- or foil-lined baking sheet.

 In a 2- to 3-qt. rectangular baking dish toss the tomatoes with the maple syrup, thyme (if using), 2 Tbsp. olive oil, and a big pinch of salt. Bake both tomatoes and squash in the preheated oven. Bake tomatoes, uncovered, until they’re soft and start to brown and the liquid starts to thicken, 25 to 30 minutes. Remove and discard thyme sprigs. Bake squash until tender and easily pierced with a paring knife, about 30 minutes.

Meanwhile, in a small bowl tear mozzarella into irregular chunks. Add sour cream, a pinch of salt, and a grind of black pepper; stir to coat.

In another small bowl combine lemon zest and juice, shallot, and a big pinch of salt. Let stand 10 minutes to macerate. Stir in remaining 1/2 cup olive oil and chopped parsley to make a chunky relish.

Arrange the squash wedges on a serving platter, dot with the creamed mozzarella, and follow with the tomatoes and their liquid. Spoon parsley relish over all. Serves 8.