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.
I love to prepare this dish for holiday dinners, as it is so festive and colorful. If you have leftover roasted 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!
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.
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.
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.
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
For other vegan squash recipes, check out:
Balsamic Butternut Squash and Brussels Sprouts with Farro
Butternut Squash Kale Barley Salad
Stuffed Acorn Squash with Quinoa and Cranberries
Stuffed Squash with Sage Lentils and Wheat
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