Celebrate the fall and winter season with this delicious, healthy recipe for Roasted Butternut Squash with Dates, Figs, and Pistachios, which also happens to be vegan and gluten-free. Winter squash recipes are hearty, delicious, and comforting in the cooler months. I love to serve roasted butternut squash for holidays, potlucks, and simple weekly dinners.
This easy recipe also celebrates the beauty of seasonal fruits and nuts, including figs (fresh or dried), dates, and pistachios. The moment you find squash in season, start enjoying recipes like this. With only 7 ingredients (not including pantry items), this vegetable side-dish is very easy to prepare. While it’s baking, prepare the rest of your meal so that dinner is on the table in under 45 minutes. I like to serve this Roasted Butternut Squash with Dates, Figs, and Pistachios with lentil patties, and a crisp green salad. Winter squash are packed with powerful health benefits, too. The nutrient profile of squash—rich in carotenoids—makes them particularly potent health defenders. Studies show that these colorful squash have antioxidant and anti-inflammatory properties that may help prevent chronic disease.
The best part is that winter squash are delicious and so easy to prepare! All you have to do is slice the squash open, scoop out the seeds, season it, and place it in the oven to roast until it is tender and golden, as I have done in this recipe.
How to Cut Butternut Squash
I get a lot of questions about how to cut butternut squash, as the peel is so tough, and the flesh is very firm. While you can use a sharp knife and force and slice a butternut squash open horizontally, you can get the job done a little easier by microwaving the squash for a few minutes before cutting into it. You’ll find the knife just glides through. Once you cut it in half and scoop out the seeds, then you can choose to cut the squash into smaller pieces, if desired.
How to Peel a Butternut Squash
Once you have sliced the butternut squash, you can choose to peel it (depending on your recipe) using a sharp knife and caution.
Let the season inspire you with this easy, healthy Mediterranean-inspired Roasted Butternut Squash with Dates, Figs, and Pistachios, which is also vegan and gluten-free.
Place whole butternut squash in the microwave and cook for 4 minutes, until slightly softened to the touch.
Split 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 bottom of pan.
Drizzle with olive oil and balsamic vinegar. Sprinkle with black pepper, cloves, and salt.
Sprinkle with chopped figs, dates, and pistachios.
Place in oven at 375 F and bake for about 25 minutes, until tender and golden.
Remove, slice each butternut squash into halves, and serve immediately.
Prep Time:15 minutes
Cook Time:30 minutes
Category:Side Dish, Vegetables
Cuisine:Mediterranean, American
Nutrition
Serving Size:1 serving
Calories:242
Sugar:19 g
Sodium:15 mg
Fat:4 g
Saturated Fat:1 g
Carbohydrates:54 g
Fiber:9 g
Protein:5 g
Keywords: how to cook butternut squash, roasted butternut squash, how to cut butternut squash, how to peel butternut squash, how to cut a butternut squash
3 thoughts on “Roasted Butternut Squash with Dates, Figs, and Pistachios”
Made this recently and should have taken a photo because it was so pretty! I tried a couple stores and couldn’t find figs so I did the dates and actually added a local favorite of huckleberries. For those unfamiliar, think somewhere between a blueberry and a raspberry. Gave a bright counterpoint to the squash that could be repeated with pomegranate. The filling was so yummy that I made a bunch extra and tucked it into ramekins in the same pan. We aren’t a vegan household so we paired this dish with basic pan cooked chicken. Also the trick about popping the squash in the microwave before slicing … life changing and my wrists are shouting their praise.
Made this recently and should have taken a photo because it was so pretty! I tried a couple stores and couldn’t find figs so I did the dates and actually added a local favorite of huckleberries. For those unfamiliar, think somewhere between a blueberry and a raspberry. Gave a bright counterpoint to the squash that could be repeated with pomegranate. The filling was so yummy that I made a bunch extra and tucked it into ramekins in the same pan. We aren’t a vegan household so we paired this dish with basic pan cooked chicken. Also the trick about popping the squash in the microwave before slicing … life changing and my wrists are shouting their praise.
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