Squash with Dates and Thyme
The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
4.1
(60)
Ture Lillegraven
The sweetness of the acorn 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 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)
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 7 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 18 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 1 Sodium (mg) 0