Ingredients

• 3 small acorn squash (about 3 pounds), scrubbed, cut into 1/2 " wedges 1/2 bunch thyme
• 1/2 bunch thyme
• 4 garlic cloves, crushed
• 1/4 cup olive oil
• 2 tablespoons virgin coconut oil or unsalted butter
• Kosher salt
• Freshly ground black pepper
• 12 dates, pitted, quartered
• Flaky sea salt (such as Maldon)

Instructions

1. Preheat oven to 425°F. Toss squash, thyme, garlic, olive oil, and coconut oil in a large baking dish; season with kosher salt and pepper. Roast, tossing occasionally, until just tender, 40-45 minutes. Add dates; toss to coat. Roast until squash are very tender and dates are soft, 12-15 minutes.
2. Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.