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
Preparation
Preheat oven to 400°. 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, 20-25 minutes. Add dates; toss to coat. Roast until squash are very tender and dates are soft, 8-10 minutes. Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.
