Roasted Squash with Date Relish and Pumpkin Seeds

I made a new recipe for Thanksgiving this year, and I have to say it is my favorite squash recipe ever. OMG this was so good. It comes from Bon Appetit, and it turned out totally gorgeous. I never got a photo, but I perused some online pictures to try to find one that might hint at the color and flavor combo of this dish. It was stunning and delicious.

This is the first time I have ever cooked kabocha, and I love it. It is really rich and almost dry because it is so dense. It is almost like a sweet potato in dark orange color and texture. It would probably make excellent pumpkin pie filling because there is such little moisture.

The prep for this dish is a bit lengthy - mostly because you have to peel the squash before baking it. The recipe recommends that you remove the peel after halving the squash (as shown), which is what I did.

Roasted Squash with Date Relish and Pumpkin Seeds (serves 8)

Final servings looked a little like this...

1/3 c. shelled raw pumpkin seeds/pepitas
1 tsp + 3/4 c Extra Virgin Olive Oil, divided
1 4 lb kabocha squash, halved through the root end and seeded
kosher salt
1 T fresh thyme leaves
freshly ground pepper
1/4 c (or more) fresh lemon juice
1/4 c chopped fresh flat leaf parsley
1 bunch/4oz. dandelion greens/arugula - rough ends removed (I recommend arugula)
1 c deglet dates (*deglet is very important! other dates are too sticky), pitted and thinly sliced lengthwise
2 oz parmesan cut into 1/4" pieces (optional)

1. Preheat oven to 375. Arrange racks in upper and lower 1/3 of oven. Spread pepitas on a baking sheet in a single layer. Stir them once or twice while browning on the top oven rack - about 7 minutes total, until lightly browned, puffed, and aromatic. Toss seeds on cookie sheet with 1 t olive oil and a pinch of salt. Let cool on the tray. When cool, chop as garnish for salad. (I used them whole!)

like this only with no peel!

2. Increase oven temp to 425. Place squash half cut side down on a cutting board. Carefully remove the peel with a sharp knife. Cut squash lengthwise into 3/4" thick wedges. (Again, you could reverse those steps and try removing the peel after making wedges.) Put squash wedges, 1/4 c olive oil, and thyme in a large bowl and toss to coat. Season with salt and pepper to taste. Arrange squash wedges on two large rimmed baking sheets in a single layer. Bake until soft when pierced with a fork, rotating sheets one time midway through, about 25-30 minutes.
3. Mix remaining 1/2 c oil, 1/4 c lemon juice, and parsley in a medium bowl. Season with salt, pepper, and any additional lemon juice to taste. Place greens in a large bowl, drizzle 1 T of dressing over the top and toss to coat. Season with more salt and pepper to taste. Add dates and parmesan (if using) to remaining dressing for date relish.
4. Arrange greens on a large platter, top with warm squash, and then spoon the date relish over it all. Top with pumpkin seeds as the garnish.

*Note: I have made a version of this dish sans greens - with only the squash (I mixed in delicata too), the dressing, pumpkin seeds, and the dates. It makes a great potluck item.