Step Aside Butternut Squash—This Winter Squash Is Our Latest Love

Ingredients

• Two acorn squashes (about 1 1/2 pound; 680g each), halved lengthwise and seeds scooped out and removed
• 1/2 cup (120ml) extra-virgin olive oil, divided
• 2 1/2 teaspoons (8g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume or the same weight
• 3/4 teaspoon freshly ground black pepper, divided
• 2 large red onions (12 ounces; 340g each), peeled and halved lengthwise through the root
• 1/2 cup dried pitted Medjool or Deglet Noor dates, minced (3 ounces; 85g; about 5 dates)
• 1/3 cup (80ml) fresh orange juice from 1 orange
• 1 tablespoon (15ml) sherry vinegar
• 2 teaspoons (10ml) honey (see notes)
• Pinch of chile powder
• Chopped roasted and salted pistachios, for serving

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