Dating New Sides…

Posted by on Oct 27, 2014 in Thanksgiving, Vegetables | 4 comments

Sifting through Thanksgiving issues of food magazines, I see adopting new vegetable and side dishes and not offending family favs-- is a trend. Based on that I am moving ahead and trying a few—first up Squash with Dates and Thyme from Bon Appétit. The recipe calls for 3 pounds of acorn squash but I used a wedge of Japanese pumpkin and delicata squash.








The rich sweet winter varieties are easy to handle, roast beautifully and do not require peeling, which means we can eat the skin too! You will need about 2 tablespoons of oil (I used a combination of olive and coconut oils) for each pound of squash, a bundle of fresh thyme, garlic, and soft-pitted dates.  Lube everything up quite well and crush the cloves of garlic.








Pile them on a baking sheet, season and roast for 40 minutes or so, tossing the wedges half way through.








A few notes I will add—the variety of squash will determine the cooking time.  I suggest sticking to one type which simplifies the tracking and tossing. The slightly caramelized dates are the subtle star of the dish.  Roasting them for the full 40 minutes might turn them into charred rubble, especially if they are small.  I used large Medjool dates and found that adding them after 10 minutes was the key to sweet and toasty date nuggets. I am making this again!

Bon Appétit!



  1. 10-27-2014

    Looks and sounds delicious!

  2. 10-27-2014

    Looks amazing can’t wait to try it…. Thank you for your blog and all the effort that goes into it!!!

  3. 11-7-2014

    What temperature on the oven?

    • 11-7-2014

      Danae, 425 degrees – the dates will petrify if you add them at the beginning. Toss the dates in a touch of olive oil and scatter them in during the last 10 minutes. coco

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