Squash with Dates and Thyme

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)

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Servings: 12

Author : Alison Roman

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Ingredients

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3 small acorn squash (about 3 lb.), scrubbed, cut into ½” wedges½ bunch thyme4 garlic cloves, crushed¼ cup olive oil2 tablespoons virgin coconut oil or unsalted butterKosher salt and freshly ground black pepper12 dates, pitted, quarteredFlaky sea salt (such as Maldon)

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Instructions

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Step 1

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.

Step 2

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