The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
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)
Directions
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.
Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.
