Name: Roasted Squash with Date Relish and Pumpkin Seeds
Yield: 8 to 10 Servings
Ingredients: 1/3 cup shelled raw pumpkin seeds (pepitas); 1 teaspoon plus 3/4 cup extra-virgin olive oil, divided; Kosher salt; 4 pounds kabocha or acorn squash, each squash halved through root end, seeded; 1 tablespoon fresh thyme leaves; Freshly ground black pepper; 1/4 cup (or more) fresh lemon juice; 1/4 cup chopped flat-leaf parsley; 1 bunch dandelion greens, tough ends trimmed (about 4 ounces); 1 cup Deglet Noor dates (about 3 1/2 ounce), pitted, thinly sliced lengthwise; 2 ounces Parmesan, cut into 1/4-inch cubes (about 1/3 cup; optional)

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Michael Graydon + Nikole Herriott

A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.

Recipe notes