Name: Squash with Dates and Thyme
Yield: 12 servings
Ingredients: 3 small acorn squash (about 3 pounds), scrubbed, cut into 1/2 " wedges 1/2 bunch thyme; 1/2 bunch thyme; 4 garlic cloves, crushed; 1/4 cup olive oil; 2 tablespoons virgin coconut oil or unsalted butter; Kosher salt; Freshly ground black pepper; 12 dates, pitted, quartered; Flaky sea salt (such as Maldon)

Roasted wedges of squash on white plate beside a carving board of roast pork.

Photo by Ture Lillegraven

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

Recipe information

Yield
12 servings

Ingredients

3 small acorn squash (about 3 pounds), scrubbed, cut into 1/2 " wedges 1/2 bunch thyme

1/2 bunch thyme

4 garlic cloves, crushed

1/4 cup olive oil

2 tablespoons virgin coconut oil or unsalted butter

Kosher salt

Freshly ground black pepper

12 dates, pitted, quartered

Flaky sea salt (such as Maldon)

Preparation

Step 1
Preheat oven to 425°F. 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.