Celebrate fall and winter with this delicious, healthy roasted butternut squash recipe with dates, figs, and pistachios that also happens to be vegan and gluten-free. Winter squash recipes are hearty, delicious and comforting during the cooler months. I love serving roasted butternut squash for the holidays, potlucks, and easy weekly dinners.
This easy recipe also celebrates the goodness of seasonal fruits and nuts, including figs (fresh or dried), dates and pistachios. Enjoy recipes like this the moment you spot pumpkin in season. With only 7 ingredients (food not included), this vegetable side dish is super easy to prepare. While baking, prep the rest of the meal so dinner can be on the table in less than 45 minutes. I love roasted butternut squash with dates, figs, and pistachios paired with lentil patties and a crisp green salad. Winter melon also has powerful health benefits. The nutritional profile of pumpkins — rich in carotenoids — makes them especially potent health wards. Research suggests that these colorful pumpkins have antioxidant and anti-inflammatory properties that may help prevent chronic disease.
I love preparing this dish for holiday dinners because it’s so festive and colorful. If you have leftover roasted squash, use it in recipes like my Roasted Butternut Squash Soup with Hazelnuts and Butternut Squash Kale Barley Salad. Don’t waste the season – make as much butternut squash as you can!
How to Cook with Butternut Squash
The best part is that butternut squash is delicious and so easy to prepare! All you have to do is cut up the squash, scoop out the seeds, season it, and roast it in the oven until soft and golden, like I did in this recipe.
How to Cut Butternut Squash
I get a lot of questions about how to cut butternut squash because the rind is tough and the flesh is very tough. While you can use a sharp knife to slash the butternut squash horizontally, it’s easier to do the job by warming it up in the microwave for a few minutes before slicing into the squash. You’ll find that the knife just slides through. After you’ve cut the squash in half and scooped out the seeds, you can choose to dice the squash if desired.
How to Peel Butternut Squash
After you’ve sliced your butternut squash, you can optionally use a sharp knife to carefully peel it (depending on your recipe).
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Let this season inspire you with this easy, healthy Mediterranean-style roasted butternut squash with dates, figs, and pistachios, which is also vegan and gluten-free.
- 1 medium butternut squash
- 1/2 tbsp Extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- 1/4 teaspoon clove powder
- 1/4 teaspoon freshly ground black pepper
- a pinch of sea salt
- 4 Figs (fresh or dried), sliced
- 4 dates, pitted, sliced
- 2 tbsp chopped pistachios
- Cook the whole butternut squash in the microwave for 4 minutes, until slightly tender to the touch.
- Cut the butternut squash in half and scoop out the seeds.
- Place hollow side up in a large baking dish. Add 1/4 cup of water to the bottom of the pot.
- Drizzle with olive oil and balsamic vinegar. Sprinkle with black pepper, cloves and salt.
- Sprinkle with chopped figs, dates and pistachios.
- Bake in a 375 F oven for about 25 minutes, until tender and golden.
- Remove, cut each butternut squash in half, and serve immediately.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- category: side dish, vegetable
- Food: Mediterranean, American
Nutrition
- Serving Size: 1 copy
- Calories: 242
- sugar: 19 grams
- sodium: 15 mg
- fat: 4 grams
- Saturated fat: 1 g
- carbohydrate: 54 grams
- fiber: 9 grams
- protein: 5 grams
Key words: how to cook butternut squash, roast butternut squash, how to cut butternut squash, how to peel butternut squash, how to cut butternut squash
For other vegan pumpkin recipes, check out:
Balsamic Butternut Squash and Brussels Sprouts with Farro
Butternut Squash Kale Barley Salad
Quinoa and Cranberry Stuffed Acorn Squash
Sage Lentil and Wheat Stuffed Squash
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