Roasted Butternut Squash with Dates, Figs and Pistachios (Vegan, Gluten-Free)

Sharon Palmer

Celebrate fall and winter with this delicious, healthy recipe for Roasted Butternut Squash with Dates, Figs and Pistachios, which also happens to be vegan and gluten-free. Squashes not only make the perfect seasonal arrangements for your table, they are packed with powerful health benefits. The nutrient profile of squash—rich in carotenoids—makes them particularly powerful 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 they 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, as I have done in this recipe. This easy recipe also celebrates the beauty of seasonal fruits and nuts, including figs, 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. 

I also love to prepare this dish for holiday dinners, as it is so festive and colorful. If you have leftover squash, use it in a recipe, such as my Roasted Butternut Squash Soup with Hazelnuts and Butternut Squash Kale Barley Salad. Don’t squander the season—do butternut squash as often as you can!

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Roasted Butternut Squash with Dates, Figs and Pistachios (Vegan, Gluten-Free)


  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 medium butternut squash
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1/4 teaspoon cloves
  • 1/4 teaspoon freshly ground black pepper
  • Pinch sea salt
  • 4 figs (fresh or dried), chopped
  • 4 large dates, chopped
  • 2 tablespoons chopped pistachio nuts

Instructions

  1. Split butternut squash in half and scoop out the seeds.
  2. Place hollow side up in a large baking dish.  Add 1/4 cup of water to bottom of pan.
  3. Drizzle with olive oil and balsamic vinegar.  Sprinkle with black pepper, cloves, and salt.
  4. Sprinkle with chopped figs, dates, and pistachios.
  5. Place in oven at 375 F and bake for about 40 minutes, until tender.

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

Check out my video on the health benefits of squash   here.   For other vegan squash recipes visit The Plant-Powered Dietitian.

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