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.
Recipe notes
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