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Squash with Dates and Thyme

Squash with Dates and Thyme

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The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.


  • 3 small acorn squash (about 3 lb.), scrubbed, cut into ½” wedges
  • 2 tablespoons virgin coconut oil or unsalted butter
  • Kosher salt and freshly ground black pepper
  • 12 dates, pitted, quartered
  • Flaky sea salt (such as Maldon)

Recipe Preparation

  • Preheat oven to 425°. 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.

  • Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.

,Photos by Ture Lillegraven

Nutritional Content

Calories (kcal) 130 Fat (g) 7 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 18 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 1 Sodium (mg) 0

Related Video

Squash with Dates and Thyme

Reviews SectionThis is the 2nd time I made this and absolutely love it! The addition of the dates are so very good when roasted. A perfect blend of flavors! You may need to watch the cook time as mine were done sooner than the stated time.

Roasted Delicata Squash with Dates

This cool, crisp, fall weather is making me so happy! It’s also got me firing up my oven and roasting everything in sight, especially squash! Delicata squash is one of my favorite fall veggies. It has a light nutty flavor, smooth texture and you don’t even have to peel it.

This dish is lightly seasoned with salt, pepper and thyme then garnished with sweet dates, tart lemon juice and fresh parsley. It’s a dinner party side dish that’s easy enough to make any night of the week.

Roasted Acorn Squash with Dates, Pumpkin Seeds and Goat Cheese

I love coaxing the full flavor out of vegetables by roasting them. Throughout the fall and winter, I roast various kinds of squashes, then toss with herbs, nuts, seeds, dried fruits and cheeses. What a simple way to create a complex, nuanced dish!

Every few months I purchase nuts and seeds, soak them in water and sea salt (to reduce enzyme inhibitors), and dehydrate them until they’re crispy. I store them in glass jars and use them in salads, sprinkle them over vegetable dishes or just snack on them. I know it’s only October, but you can start your holiday preparation early with a simple step like this.

Speaking of the holidays, now is the time to order an organic whole turkey! We’ve enjoyed a pastured turkey at our Thanksgiving table for many years and I can’t even describe the wonderful taste. We eat the meat from the turkey for a couple of days and then I use the carcass to make turkey stock. Then I use the stock to make Loaded Baked Potato Soup – a family holiday-season favorite in our house.

In past years, I learned the hard way that these birds go very quickly, so don’t delay! Tendergrass Farms sells a lovely pastured, organic whole turkey and they’ve offered to give one away to a lucky reader. See the widget below to enter. Good luck!

a Rafflecopter giveaway

Butternut Squash and Thyme Soup

&lsquoTis the season for butternut squash- the greatest vegetable on the face of the earth!

In my humble opinion, that is.

The melt-in-your-mouth texture, the slightly sweet flavor, and the high nutritional value of this seasonal vegetable makes it good enough to eat every day. And this Butternut Squash and Thyme soup is simple enough to let the awesome earthy flavor of the squash shine, subtly enhanced by the fresh thyme. No frills, no fuss, and very few ingredients&hellip just pure cozy fall butternut squash deliciousness!

This soup would also be fabulous with fresh rosemary (Butternut Squash and Rosemary Fettucini Alfredo is one of Bowl of Delicious&rsquos most popular posts, and the flavor combination is AMAZING).

On it&rsquos own, this soup is completely vegetable-based. To add a bit more &ldquooomph&rdquo to the soup to make it into a meal, I recommend adding one or two poached eggs to it. Like in this soup. YUM. When you break into the yolk of the egg and it combines with the rest of the soup, it makes it extra creamy and decadent. Toasted or candied pecans would be delicious sprinkled on top of the soup, as well as roasted pumpkin or squash seeds. (Did you know you can roast the seeds from a butternut squash the same way you would roast pumpkin seeds? It&rsquos delicious, and a great way to reduce kitchen waste.)

One of my favorite things about this soup is how EASY and simple it is to make, and that it requires no special equipment &ndash just a simple potato masher. You can certainly use an immersion blender to make this soup extra creamy (like in my Curried Butternut Squash Soup), but I like the rustic texture of this recipe. Somehow, I think it makes it seem more filling. Kind of like how eating whole fruit feels for breakfast more like a &ldquomeal&rdquo than drinking a smoothie.

A dollop of Greek yogurt (or cashew cream, for a vegan version) and a sprinkling of extra herbs on top makes this soup absolutely beautiful, and perfect for an impressive first course at a dinner party.

First, saute some onions in olive oil. Then, add garlic, cubed squash, salt and pepper, and chicken or vegetable broth, and simmer until the squash is tender. Add some fresh thyme (or rosemary), mash with your potato masher, and you&rsquore done! Depending on how small the butternut squash pieces are, this soup can take as little as 25 mins to make start to finish. Easy peasy.

This recipe can just as easily be made in your slow cooker: just add all of the ingredients besides the herbs and cook on low for 6-8 hours or high for 3-4 hours, or until the squash is tender. Then, add the herbs (it makes the flavor much more pronounced if you add fresh herbs at the end of a recipe).

Stuffed baby squash

Acorn squash are particularly suitable for this recipe but any small varieties will do. Alternatively, use a 1.5kg-2kg pumpkin and cook it for about 1½ hours, then slice into thick wedges.

  1. Heat the oven to 180ºC (160ºC fan oven) gas mark 4. Bring a pan of water to the boil, crumble in the stock cube and add the rice. Simmer for 10 minutes. Drain and spread the rice out onto a plate to allow it to cool quickly.
  2. Slice the tops off the squash and set aside as lids. Scoop out and discard the seeds and fibrous strands. Carefully cut away as much of the flesh from the inside of each one as you can, leaving a 5mm-thick wall. Roughly dice the flesh.
  3. Melt the butter in a pan and gently cook the onion for 10 minutes until softened. Add the squash flesh and cook for 10 minutes. Tip into a large bowl to cool.
  4. Add the nuts and thyme to the cooled onion along with the rice. Mix well and season with salt and freshly ground black pepper. Stir in the cheese.
  5. Pile the mixture into the hollowed-out squash and cover with the lids. Place in a lightly oiled roasting dish and bake for 45 minutes to 1 hour until the shells are tender.

Acorn squash are particularly suitable for this recipe but any small varieties will do. Alternatively, use a 1.5kg-2kg pumpkin and cook it for about 1½ hours, then slice into thick wedges.

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Contributed by

Tanya Tolchin
See all posts

Tanya Tolchin grows vegetables and flowers on her family farm in Maryland just 20 miles from Washington, DC. She is a manager of Israeli Harvest, which supports Israeli farmers by selling their organic olive oil and dates in the US. She writes about farming, parenting and Jewish life on her blog and elsewhere.

20 Squash and Pumpkin Recipes for Thanksgiving

Squash is an iconic feature of the fall kitchen—your local grocery store is probably overflowing right now with fat pumpkins, butternut squash, and perhaps a few more esoteric varieties, like kabocha (check out our winter squash shopping guide to learn how to tell one from another.

Despite its seasonality and symbolism, squash isn't prominent in too many classic Thanksgiving dishes, pumpkin pie being the big exception. But there's a lot you can do with that colorful pile of gourds you've spied at the farmers market—think savory kabocha squash soup, baked acorn squash stuffed with wild rice, a thick and cheesy butternut squash dip, and even pumpkin lasagna. Below are 20 of our favorite dishes starring fall and winter squash—some traditionally Thanksgiving-y, some less so, every one of them a delicious addition to your holiday table.

50 scallop squash Recipes

Momosita's Scallop Squash (Patty Pan) Gratin

Momosita's Scallop Squash (Patty Pan) Gratin

Scalloped Squash and Apples

Scalloped Squash and Apples

Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust

Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust

Scallop Piccata on Spaghetti Squash

Scallop Piccata on Spaghetti Squash

Garam Masala Scallops Over Acorn Squash

Garam Masala Scallops Over Acorn Squash

Vegetable Kebabs with Mustard Basting Sauce

Vegetable Kebabs with Mustard Basting Sauce

Spicy Chili Bean Shrimp And Scallop Skewers

Spicy Chili Bean Shrimp And Scallop Skewers

Wild Caught Sea Scallops With Spaghetti Squash

Wild Caught Sea Scallops With Spaghetti Squash

Butternut Squash & Scallop Chowder (from Denver Post)

Butternut Squash & Scallop Chowder (from Denver Post)

Shrimp Scallop & Veggie Kabobs With a Margarita Butter Sauce

16 Paleo Acorn Squash Soups, Meals and Sides

Acorn squash is one of my favorite winter squashes. It’s sweet without being super sweet, cooks up extra soft, and has a flavor that’s lovely and slightly nutty but also mild enough to get along well with other flavors. If only it was easier to cut! Once you’ve broken into it, though, give any of these paleo acorn squash recipes a try and fall in love.

1. Acorn Squash and Kale Soup
This light but filling soup is made with onion, carrots, garlic, beautiful golden acorn squash, fresh thyme, lemon, kale, and red pepper flakes. You’ll also use chicken broth, and if you use homemade bone broth, you’ll be doubling the nutritional benefits of this soup.

Photo: The Healthy Family And Home

2. Acorn Squash Rings With Walnuts and Dried Apricots
These super healthy stuffed squash rings will please all of your friends and family, from paleo to vegan and beyond. Yummy and protein-rich walnuts blend with garam masala and chewy, sweet dried apricots. Ready in just 30 minutes, too!

3. Almond and Herb Crusted Acorn Squash With Sriracha Cashew Aioli
This recipe is a perfect appetizer for guests, or even a main dish for a delicious lunch. The squash strips are coasted with olive oil, almond meal, and herbs like thyme and oregano. So perfect with a creamy sriracha cashew sauce with added nutritional yeast!

4. Chard Stuffed Acorn Squash With Za’atar and Tahini
Well seasoned with za’atar seasoning and stuffed with a savory mixture of red onion, garlic, tomato paste, chard, and pistachios, these stuffed squash halves make a great vegetarian dinner dish or even a Thanksgiving feature! Drizzle with homemade tahini sauce.

5. Bacon and Sage Roasted Winter Squash Seeds
Whenever have winter squash at our house, we always save the seeds and roast them up with different seasonings. They’re like nature’s bonus snack with every nutritious squash dinner! Add bacon and sage, and these babies are sure to steal the show.

6. Sweet Potato Hash in Maple Glazed Acorn Squash
This sweet potato hash is absolutely pakced with flavors from the coconut oil or butter to the bacon, apple, chives, celery, cranberries, pecans, cinnamon, and more. What’s better is that it’s served in an acorn squash roasted with butter and grade B maple syrup!

7. Smoky and Spicy Roasted Acorn Squash Soup
This soup is also suitable for a variety of different diets, and has an amazing flavor from liquid smoke, chili peppers, garlic, and smoked paprika. For the nondairy milk, you could use either almond or coconut, depending on the flavor you’re going for. Coconut will be richer, and almond more neutral.

8. Autumn Squash Breakfast Cups
This is one of my all-time favorite acorn squash recipes. These squash cups makes a perfectly delicious and hearty breakfast that’s a bit sweet, a bit salty, plenty savory, and very nourishing with eggs, bacon, grass-bed butter, pure maple syrup, and vitamin-rich squash.

9. Cranberry and Beef Stuffed Acorn Squash
This acorn squash is served in rings with a seasoned mixture of ground beef, sea salt, black pepper, caraway, garlic, fresh rosemary, and dried unsweetened cranberries. One to three of these would make a lovely dinner, depending on how hungry you are.

10. Cauliflower Rice Stuffed Acorn Squash
One of the beautiful things about acorn squash is that you can serve it stuffed, and it becomes a completely different dish depending on what you stuff it with. This cauliflower rice filling is seasoned with salt and pepper and mixed with sweet onion, kale, and cranberries.

11. Roasted Acorn Squash With Chermoula Sauce
This squash is a simple and flavorful side dish roasted with cumin and served with a beautiful chermoula sauce, made from fresh parsley, cilantro, sea salt, cumin, coriander, garlic, and cayenne. Feel free to increase or decrease the cayenne to your liking.

12. Maple and Curry Acorn Squash
These squash slices are roasted with maple syrup and curry seasoning for a sweet and savory flavor that you’re likely to find pretty addictive, if my personal experience counts for anything. So tasty, and kid-friendly, too!

13. Easy Roasted Acorn Squash
While this squash is sweeter than many may prefer their dinners, it could be a good introduction to squash for children. Just replace the brown sugar with coconut sugar (you could use either butter or ghee) and watch the squash caramelize. It’s super tasty!

14. Stuffed Acorn Squash With Sausage and Eggs
This squash is full with a breakfast-worthy mixture of eggs, sausage, kale, coconut milk, fresh rosemary, apple, pecans, onion, and garlic. The goat cheddar topping is delicious, but optional, so leave it off if you wish.

15. Oven Roasted Brussels Sprouts and Acorn Squash
This versatile side dish can be served with breakfast, lunch, or dinner, and has a flavor that’s nothing short of irresistible. Brussels sprouts, pecans, dates, and acorn squash combine with fresh rosemary, Dijon mustard, garlic, cinnamon, chili flakes, and other flavors. Wow.

16. Veggie Stuffed Acorn Squash
This acorn squash is stuffed with yellow onion, cauliflower, celery, fresh thyme, pecans, plumped raisins, sea salt, and freshly ground black pepper. They’re easy to make, but full of flavor. You’ll never want to give up roasted your squash with honey and ghee.

Roasted Squash Salad with Dates and Spicy Pecans

This rich salad, composed of bright yellow squash, honey-and-spice pecans, sweet dates and peppery curly endive, makes a great side dish to roasted meats, pastas or hearty soups. It’s also a wonderful light main course on its own, accompanied by country bread and a cheese plate with a blue and a triple creme.

Roasted Squash Salad with Dates and Spicy Pecans

Sea salt and freshly ground black pepper

1/8 tsp. cayenne pepper, or to taste

3/4 cup (3 oz./90 g.) pecan halves

1 large acorn squash, 1 1/2-2 lb. (750 g.-1 kg.)

6 Tbs. (3 fl. oz./90 ml.) extra-virgin olive oil

1/4 cup (2 fl. oz./60 ml.) champagne vinegar

1 large head or 2 small heads curly endive, about 10 oz. (315 g.) total weight, cored, tough stems removed, and torn into bite-size pieces

3/4 cup (4 oz./125 g.) dates, pitted and quartered lengthwise

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper. Lightly coat the parchment with the cooking spray.

In a medium bowl, stir together the sugar and 1/4 teaspoon salt. Set aside.

In a frying pan, warm 2 tablespoons of the honey over low heat. Add the cayenne and stir to mix well. Add the pecans and stir to coat. Spread the nuts in a single layer on the prepared baking sheet and toast in the oven until fragrant and lightly browned, about 10 minutes. Remove from the oven and let cool slightly, then add the nuts to the bowl with the sugar mixture and toss to coat. Discard the parchment paper and spread the pecans out in a single layer on the baking sheet to cool completely.

Raise the oven temperature to 450°F (230°C). Line a second rimmed baking sheet with parchment paper and coat generously with the cooking spray.

Cut the squash in half lengthwise and scrape out the seeds. Cut the flesh crosswise into slices 1 inch (2.5 cm.) thick. Pile the squash on the prepared baking sheet. Drizzle with 2 tablespoons of the olive oil, season with salt and black pepper, and toss to coat. Spread the squash out in a single layer. Roast, turning several times, until fork-tender and lightly browned all over, about 25 minutes. Remove from the oven and cover with aluminum foil to keep warm.

In a bowl, whisk together the vinegar, mustard and the remaining 2 tablespoons honey. Add the remaining 4 tablespoons (2 fl. oz./60 ml.) olive oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with salt and black pepper.

Put the endive in a large salad bowl. Pour in the dressing and toss to coat thoroughly. Add the warm squash, the pecans and the dates and toss to combine. Serve right away. Serves 6-8.