Roasted Squash With Date Relish And Pumpkin Seeds
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
48
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Thyme Leaves (fresh)Directions:
1
Arrange racks in upper and lower thirds of oven; preheat to 375°F
2
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
3
Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt
4
Let cool on sheet; transfer to a work surface and coarsely chop
5
DO AHEAD: Pumpkin seeds can be prepared 1 day ahead
6
Store airtight at room temperature
7
Increase oven temperature to 425°F
8
Place squash, cut side down, on a cutting board
9
Using a sharp knife, carefully remove peel
10
Cut squash lengthwise into 3/4"-thick wedges
11
Place squash, 1/4 cup oil, and thyme in a large bowl
12
Season with salt and pepper
13
Toss to coat
14
Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer
15
Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside
16
Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl
17
Season dressing with salt, pepper, and additional lemon juice, if desired
18
Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing
19
Season with salt and pepper; toss to coat
20
Add dates and Parmesan, if using, to remaining dressing in bowl for date relish
21
Arrange dandelion greens on a large platter; top with warm squash
22
Spoon date relish over; garnish with pumpkin seeds
23
Arrange racks in upper and lower thirds of oven; preheat to 375°F
24
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
25
Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt
26
Let cool on sheet; transfer to a work surface and coarsely chop
27
DO AHEAD: Pumpkin seeds can be prepared 1 day ahead
28
Store airtight at room temperature
29
Increase oven temperature to 425°F
30
Place squash, cut side down, on a cutting board
31
Using a sharp knife, carefully remove peel
32
Cut squash lengthwise into 3/4"-thick wedges
33
Place squash, 1/4 cup oil, and thyme in a large bowl
34
Season with salt and pepper
35
Toss to coat
36
Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer
37
Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside
38
Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl
39
Season dressing with salt, pepper, and additional lemon juice, if desired
40
Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing
41
Season with salt and pepper; toss to coat
42
Add dates and Parmesan, if using, to remaining dressing in bowl for date relish
43
Arrange dandelion greens on a large platter; top with warm squash
44
Spoon date relish over; garnish with pumpkin seeds