Celebrate the fall-winter season with this delicious and healthy recipe for Roasted Butternut Squash with Dates, Figs, and Pistachios, which just so happens to be vegan and gluten-free. Winter squash recipes are hearty, delicious, and comforting in the colder months. I love serving roasted butternut squash for holidays, dinner parties, and a simple weeknight dinner.
This easy recipe also celebrates the beauty of seasonal fruits and nuts, including figs (fresh or dried), dates, and pistachios. The minute you find squash in season, start enjoying recipes like these. With only 7 ingredients (not including pantry items), this vegan side dish is super easy to make. While it’s baking, prep the rest of your meal so dinner’s on the table in less than 45 minutes. I like to serve roasted butternut squash with dates, figs, and pistachios Lentil frittersAnd a crispy green salad. Winter squash has powerful health benefits, too. The nutritional properties of squash—rich in carotenoids—make them particularly powerful health advocates. Studies show that these colorful squash have antioxidant and anti-inflammatory properties that may help prevent chronic disease.
I love making this dish for holiday dinners, because it’s so festive and colorful. If you have leftover roasted squash, use it in a recipe, like mine Roasted butternut squash soup with hazelnuts And the Butternut squash and barley salad. Don’t waste the season—make butternut squash as often as you can!
How to cook with butternut squash
The best part is that winter squash is delicious and easy to make! All you have to do is cut the squash into slices, open the seeds, season them, and pop them in the oven to roast them until they’re soft and golden like I did in this recipe.
How to cut butternut squash
I get a lot of questions about how to cut the squash, as the rind is very tough and the flesh is very tough. While you can use a sharp knife and power and slice the butternut squash horizontally, you can make the job easier by microwaving the squash for a few minutes before slicing it. You will find the knife sliding through it. Once you have cut it in half and extracted the seeds, you may choose to chop the squash into smaller pieces, if desired.
How to peel butternut squash
Once the squash is sliced, you may choose to peel it (depending on your recipe) using a sharp, careful knife.
Let the season inspire you with this easy and healthy Mediterranean-inspired butternut squash with dates, figs, and pistachios, which is vegan and gluten-free.
- 1 Medium nutty zucchini
- 1/2 tbsp Extra virgin olive oil
- 1/2 tbsp balsamic vinegar
- 1/4 tsp ground carnation
- 1/4 tsp Freshly ground black pepper
- a pinch of sea salt
- 4 Fig slices (fresh or dried)
- 4 Large dates, seeded and cut into slices
- 2 tablespoons Chopped pistachio nuts
- Put the whole butternut squash in the microwave and cook for 4 minutes, until slightly softened.
- Cut the squash in half and scoop out the seeds.
- Place hollow side up in a A large baking dish. Add 1/4 cup of water to the bottom of the pan.
- Drizzle with olive oil and balsamic vinegar. Sprinkle with black pepper, cloves and salt.
- Sprinkle with chopped figs, dates and pistachios.
- Place in the oven at 375 F and bake for 25 minutes, until soft and golden.
- Remove each squash, halve it, cut it in half, and serve immediately.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- category: Vegetable side dish
- dishes: Mediterranean, American
- Serving size: 1 serving
- Calories: 242
- sugar: 19 grams
- sodium: 15 mg
- Fat: 4 g
- Saturated fat: 1 gram
- carbohydrates: 54 grams
- the basic: 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 Walnut Squash and Brussels Sprouts with Farro
Butternut squash and barley salad
Squash stuffed with quinoa and cranberries
Squash stuffed with sage and wheat lentils
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