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Be sure to use Deglet Noor or another firm date variety; Medjool dates are too soft and sticky for this recipe.
Ingredients
Makes 8 to 10 servings
Step 1
Arrange racks in upper and lower thirds of oven; preheat to 375°F. 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.
Step 2
Increase oven temperature to 425°F. 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, 1/4 cup 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.
Step 3
Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
Step 4
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.
Step 5
Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.
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Reviews (5)
Back to TopWhile you can eat the kabocha squash peel, my husband and I found it unappetizing. The squash was otherwise delicious, but the combination didn't do much for us either. The grape salad in this month's magazine was far superior.
hehosch
San Diego, CA
1/6/2015
If using Kabocha squash, peeling isn't required because the peel is editable, yum! Looking forward to trying this recipe.
Testarosa
10/22/2013
This dish was the "star" at a recent dinner party. Everyone loved everything about it. Who would have thought everyone wanted to know about dandelion greens. The flavors blended wonderfully. A new staple!!
TomMelton
Fort Worth, TX
12/9/2012
I julienned and roasted a bunch of swiss chard leaves in place of the dandelion greens. I also shredded the Parmesan, which got distributed more evenly than I imagine. My squash was a little too sweet so a sprinkling of smoked paprika cured that. Otherwise, I'll make this again and try out different types of greens (dandelion greens aren't available here).
wendybooher
Granada, Spain
12/5/2012
Gorgeous
Charlesnyangiti
11/28/2012