Squash with Dates and Thyme

Yields 12 servings


  • 3 small acorn squashes, cut into 1/2 inch wedges
  • 1/2 bunch thyme
  • 4 garlic cloves, crushed
  • 1/4 cup olive oil
  • 2 Tbsp. coconut oil or unsalted butter
  • Salt and pepper to taste
  • 12 dates, pitted & quartered
  • Flakey sea salt


  1. Preheat the oven to 425°F. Set aside a large rimmed baking sheet.
  2. Mix the squash, thyme, garlic, olive oil, and coconut oil or butter together. Spread the mixture out on the baking sheet in a single layer. Season with salt and pepper.
  3. Roast until almost tender, about 40-45 minutes, tossing a few times when roasting.
  4. Add the dates and mix, roast another 12-15 minutes until squash is fully tender and dates are soft.
  5. Transfer the squash to a serving dish and spoon excess oil over the squash and sprinkle with sea salt.

Nutrition per serving: 210 calories, 42 g carbohydrates, 5 mg cholesterol, 7 g fat, 4 g fiber, 2 g protein, 55 mg sodium, 27 g sugar.

Recipe from: bonappetit.com

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