Description
Enjoy this simple roasted butternut squash with figs, dates, and pistachios. A healthy, vegan, gluten-free dish perfect for fall and winter meals.
Ingredients
Scale
- 1 medium butternut squash
- 1/2 tablespoon extra-virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- Pinch sea salt
- 4 figs (fresh or dried), sliced
- 4 large dates, pitted, sliced
- 2 tablespoons chopped pistachio kernels
Instructions
- 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 squash halves, hollow side up, in a large baking dish. Add 1/4 cup of water to bottom of pan.
- Drizzle squash halves evenly with olive oil and balsamic vinegar. Sprinkle with black pepper, cloves, and salt.
- Sprinkle squash halves evenly 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 halve into half to make four pieces 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