Name: Squash with Dates and Thyme
Ingredients: 3 small acorn squash (about 3 lb.), scrubbed, cut into ½” wedges; ½ bunch thyme; 4 garlic cloves, crushed; ¼ cup olive oil; 2 tablespoons virgin coconut oil or unsalted butter; Kosher salt and freshly ground black pepper; 12 dates, pitted, quartered; Flaky sea salt (such as Maldon)

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Squash with Dates and Thyme

acorn

thyme

garlic cloves, crushed

olive oil

virgin coconut oil or unsalted butter

salt and black pepper

dates, pitted, quartered

Flaky sea salt (such as Maldon)

Bon Appétit

Preheat oven to 425°. Toss squash, thyme, garlic, olive oil, and coconut oil in a large baking dish; season with kosher salt and pepper. Roast, tossing occasionally, until just tender, 40–45 minutes. Add dates; toss to coat. Roast until squash are very tender and dates are soft, 12–15 minutes.

Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.

Squash with Dates and Thyme

Servings: 12

Author : Alison Roman

Ingredients

Instructions

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