Roasted Squash with Date Relish and Pumpkin Seeds

Name: Roasted Squash with Date Relish and Pumpkin Seeds
Ingredients: 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)