Squash with Dates and Thyme
['3 small acorn squash (about 3 pounds), scrubbed, cut into 1/2 " wedges 1/2 bunch thyme', '1/2 bunch thyme', '4 garlic cloves, crushed', '1/4 cup olive oil', '2 tablespoons virgin coconut oil or unsalted butter', 'Kosher salt', 'Freshly ground black pepper', '12 dates, pitted, quartered', 'Flaky sea salt (such as Maldon)']
Preheat oven to 425°F. Toss squash, thyme, garlic, olive oil, and coconut oil in a large baking dish; season with kosher salt and pepper. Roast, tossing occasionally, until just tender, 40-45 minutes. Add dates; toss to coat. Roast until squash are very tender and dates are soft, 12-15 minutes.
Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.
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