Provided by Suzanne Goin
Categories Side Roast Thanksgiving Vegetarian High Fiber Parmesan Date Squash Pumpkin Fall Low Cholesterol Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
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Kingivanofgames ROBLOX AND MORE
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred a more savory flavor profile. However, the squash was cooked perfectly and the date relish was delicious.
Kingsley Okeke
[email protected]This recipe was easy to follow and the results were delicious. The roasted squash was tender and flavorful, and the date relish and pumpkin seeds added a nice touch of sweetness and crunch. I will definitely be making this again.
mark bak
[email protected]I'm not a big fan of squash, but I really enjoyed this dish. The roasting process brought out the natural sweetness of the squash and the date relish and pumpkin seeds added a nice touch of flavor and texture.
creamy icicles
[email protected]This dish was a great way to use up some leftover squash. It was easy to make and the results were delicious. I will definitely be making this again.
Ishwor Don
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the roasted squash and the date relish. I will definitely be making this again.
Hhs N myk x
[email protected]This recipe was a disaster! The squash was undercooked, the date relish was too sweet, and the pumpkin seeds were burnt. I would not recommend this recipe to anyone.
Anoushka
[email protected]The roasted squash was a bit bland for my taste, but the date relish and pumpkin seeds helped to add some flavor. Overall, it was a decent dish, but I probably wouldn't make it again.
Rumon Ahmed
[email protected]This dish was easy to make and turned out great! The roasted squash was delicious, and the date relish and pumpkin seeds were the perfect accompaniments. I will definitely be making this again.
Madelyn Mehalich
[email protected]I'm not usually a fan of squash, but this recipe changed my mind. The roasting process brought out the natural sweetness of the squash, and the date relish and pumpkin seeds added a nice touch of flavor and texture. I'll definitely be making this aga
[email protected] Orochinagii
[email protected]This roasted squash dish was a delightful combination of flavors and textures. The squash was tender and slightly caramelized, while the date relish added a sweet and tangy contrast. The pumpkin seeds provided a nice crunchy texture and nutty flavor.