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Roasted Squash with Date Relish and Pumpkin Seeds Recipe

Roasted Squash with Date Relish and Pumpkin Seeds Recipe

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Roasted Squash with Date Relish and Pumpkin Seeds

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Ingredients

Count

Nutrition

499

Calories

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Ingredients:

Serving

1/3 cup shelled raw pumpkin seeds ( pepitas)
1 tsp plus 3/4 cup extra-virgin olive oil, divided
kosher salt
4 lb kabocha or acorn squash , each squash halved through root end, seeded
1 tbsp fresh thyme leaves
freshly ground black pepper
1/4 cup (or more) fresh lemon juice
1/4 cup chopped flat-leaf parsley
1 bunch dandelion greens , tough ends trimmed (about 4 oz)
1 cup deglet noor dates (about 3 1/2 oz), pitted , thinly sliced lengthwise
2 oz parmesan, cut into 1/4 cubes (about 1/3 cup; optional)

Directions:

Arrange racks in upper and lower thirds of oven; preheat to 375°F. 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. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature.
Increase oven temperature to 425°F. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4 -thick wedges. Place squash, 1/4 cup oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer.
Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish.
Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	498.61 Kcal (2088 kJ)
Calories from fat	248.99 Kcal
		% Daily Value*
Total Fat	27.67g	43%
Cholesterol	11.36mg	4%
Sodium	587.04mg	24%
Potassium	198.39mg	4%
Total Carbs	54.59g	18%
Sugars	8.27g	33%
Dietary Fiber	1.66g	7%
Protein	9.69g	19%
Vitamin C	11mg	18%
Vitamin A	0.1mg	5%
Iron	0.9mg	5%
Calcium	127.3mg	13%

Amount Per 100 g
Calories	177.7 Kcal (744 kJ)
Calories from fat	88.74 Kcal
		% Daily Value*
Total Fat	9.86g	43%
Cholesterol	4.05mg	4%
Sodium	209.21mg	24%
Potassium	70.71mg	4%
Total Carbs	19.46g	18%
Sugars	2.95g	33%
Dietary Fiber	0.59g	7%
Protein	3.45g	19%
Vitamin C	3.9mg	18%
Vitamin A	0.1mg	5%
Iron	0.3mg	5%
Calcium	45.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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