Squash with Dates and Thyme

3 small acorn squash (about 3 lbs)
Scrubbed, cut into ½” wedges
½ bunch thyme
4 garlic cloves, crushed
¼ cup olive oil
2 tbsp virgin coconut oil or unsalted butter
kosher salt and black pepper
12 dates, pitted, quartered
flakey sea salt such as Maldon

Preheat oven to 425 degrees. Toss squash, thyme, garlic, olive oil, and coconut oil in a large baking dish; season with salt and pepper. Roast, tossing occasionally, until just tender, 40-45 minutes. Add dates; toss to coat. Roast squash until very tender and dates are soft, about 12-15 minutes.

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