Preheat the oven to 220°C / 425°F. Cut the red kuri squash into wedges and remove the seeds.

Trim the top from the whole garlic head. Drizzle it with about 1/2 teaspoon olive oil and season with a pinch of salt.

Wrap the seasoned garlic tightly in parchment paper. Place the garlic parcel on one side of the baking tray.

Warm the flower honey, butter, remaining olive oil, and sage leaves in a saucepan over low heat until the butter melts.

Stir a pinch of salt and the sweet chili powder into the warm honey mixture. Arrange the squash wedges on the baking tray.

Pour the honey-sage butter over the squash wedges. Turn the wedges lightly so they are evenly coated.

Roast the squash and wrapped garlic for 30 minutes at 220°C / 425°F. Roast until the squash is tender and browned at the edges.

Squeeze the roasted garlic cloves into a mixing bowl. Add the 250 g ricotta and mash together with a fork.

Add the lemon juice, black pepper, and a pinch of salt to the ricotta. Mix until creamy and evenly seasoned.

Spread the garlicky lemon ricotta over a serving platter. Place the roasted squash wedges on top.

Spoon a little roasting juice and sage over the squash. Scatter the hazelnuts over the dish before serving.