Maple-Roasted Acorn Squash Toast with Dukkah & Honey

1. Preheat oven to 425°F (220°C).
2. Cut acorn squash into 2-inch slices. In a bowl, toss the squash slices with olive oil, maple syrup, and kosher salt until well coated. You can keep the seeds on for extra crunch or remove them if preferred.
3. Spread the seasoned squash slices on a baking sheet. Bake for 35-40 minutes, or until tender and lightly caramelized.
4. While the squash is roasting, toast your sourdough bread.
5. Once the squash is ready, top the toasted sourdough with sliced avocado, maple-roasted acorn squash, a sprinkle of dukkah, a drizzle of honey, and fresh fennel fronds. Serve immediately.