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Bon Appétit

Squash with Dates and Thyme

By Alison Roman

3.8

(2)

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

  1. 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.

TagsAcorn SquashSquashVegetableDateDried FruitFruitThymeHerbs & SpicesSideDinnerLunchVeganVegetarianDairy FreeGluten FreeNut FreeEasyWeeknight MealsRoastRosh HashanahBon Appétit

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