Roasted Squash with Date Relish and Pumpkin Seeds

Ingredients for Roasted Squash with Date Relish and Pumpkin Seeds

• 45g shelled raw pumpkin seeds (pepitas)

• 1 teaspoon plus 180ml extra-virgin olive oil, divided

• Kosher salt

• 1.8kg kabocha or acorn squash, each squash halved through root end, seeded

• 1 tablespoon fresh thyme leaves

• Freshly ground black pepper

• 60ml (or more) fresh lemon juice

• 1/4 cup chopped flat-leaf parsley

• 1 bunch dandelion greens, tough ends trimmed (about 110g )

• 240ml Deglet Noor dates (about 100g ), pitted, thinly sliced lengthwise

• 60g Parmesan, cut into 1/4" cubes (about 80ml

• optional)

Arrange racks in upper and lower thirds of oven; preheat to 191°C. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 7 minutes. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature.

Increase oven temperature to 218°C. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4"-thick wedges. Place squash, 60ml oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer.

Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.

Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish.

Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.