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Roasted Squash with Date Relish and Pumpkin Seeds

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Roasted Squash with Date Relish and Pumpkin Seeds

Roasted Squash with Date Relish and Pumpkin Seeds

amanda

Equipment

  • - Vegetable Peeler

  • - Chef's Knife

  • - Cutting Board

  • - Mixing Bowls

  • - Oven-Safe Baking Dish

  • - Food Processor (optional)

  • - Oven Mitts

  • - Roasting Pan (optional)

  • - Measuring Cups and Spoons

  • - Paper Towels

  • - Spice Grinder (optional)

Ingredients

  • 1/3 cup shelled raw pumpkin seeds (pepitas)

  • 1 teaspoon plus 3/4 cup extra-virgin olive oil, divided

  • Kosher salt

  • 4 pound kabocha or acorn squash, each squash halved through root end, seeded

  • 1 tablespoon fresh thyme leaves

  • Freshly ground black pepper

  • 1/4 cup (or more) fresh lemon juice

  • 1/4 cup chopped flat-leaf parsley

  • 1 bunch dandelion greens, tough ends trimmed (about 4 ounces)

  • 1 cup Deglet Noor dates (about 3 1/2 ounces), pitted, thinly sliced lengthwise

  • 2 ounces Parmesan, cut into 1/4" cubes (about 1/3 cup; optional)

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
4

Instruction 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.
5

Instruction 5

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