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Roasted Butternut Squash with Dates, Figs, and Pistachios


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  • Author: The Plant-Powered Dietitian
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

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.


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

  1. Place whole butternut squash in the microwave and cook for 4 minutes, until slightly softened to the touch.
  2. Split butternut squash in half and scoop out the seeds.
  3. Place hollow side up in a large baking dish.  Add 1/4 cup of water to bottom of pan.
  4. Drizzle with olive oil and balsamic vinegar.  Sprinkle with black pepper, cloves, and salt.
  5. Sprinkle with chopped figs, dates, and pistachios.
  6. Place in oven at 375 F and bake for about 25 minutes, until tender and golden.
  7. 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

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