Roasted Squash With Date Relish And Pumpkin

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Bon Appetit
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/3 cup shelled raw pumpkin seeds (pepitas)

1 teaspoon plus 3/4 cup extra-virgin olive oil, divided

Kosher salt

4 pounds kabocha or acorn squash, each squash halved through root end, seeded

1 tablespoon 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 ounces)

1 cup Deglet Noor dates (about 3 1/2 ounce), pitted, thinly sliced lengthwise

2 ounces Parmesan, cut into 1/4-inch cubes (about 1/3 cup; optional)

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