Roasted Butternut Squash Recipe with Date Butter
This roasted butternut squash, caramelized with sweet, rich date butter that glazes every bite, is an ideal Thanksgiving side that will enhance all of your fall meals. *Please note that the date paste can be made well ahead of time, and is not included in the prep time below.
Servings: 4
Calories: 324kcal
Ingredients
- 1 (approx. 2½-pound) butternut squash you will need approx. 7 cups cubed squash
- ⅓ cup date butter
- 1 tablespoon each finely chopped fresh rosemary and thyme
- salt and pepper
Instructions
- Set oven and prep pan. Preheat the oven to 400℉ and adjust a rack to the center. Line a sheet pan with parchment paper and set it aside.
- Prep squash. Peel the squash with a vegetable peeler or a knife. If you use a peeler, you'll have to go over it a couple of times to be sure that you've gotten to the usable flesh. To use a knife, cut about ½-inch off the bottom and top, stand it up, and use a chef's knife to slice downwards from the top, between the flesh and skin. Then cut it in half lengthwise, and use a spoon to scoop out the seeds. Lay both halves with the flat side down, and cut them into bite-sized cubes.
- Add the date mixture. Combine the date butter with the fresh herbs. If it's been in the fridge, or is just especially thick, warm it in the microwave. Add the butternut squash cubes to a large bowl and use your hands to mix it with the date mixture until all of the squash is well coated.
- Roast. Pour the date-coated squash onto the parchment-lined sheet pan and bake in the preheated 400℉ oven until it's golden and soft, about 35 to 40 minutes. About halfway through the cooking time, use a flat-bottomed spatula to flip the pieces over. Serve!
Notes
Make ahead: the date butter can be made days ahead. The squash can be roasted a day ahead; store it in a tightly sealed container in the refrigerator and reheat in a 400℉ oven just until it's hot. (The edges may lose a little crispness.)
Squash swaps: acorn, delicata, kabocha, pumpkin or red kuri squash all work. Sweet potatoes work too, but they'll likely cook faster, so keep a close watch.
Vegan: make the date butter with water instead of butter.
Spicy: sprinkle a few pinches of cayenne pepper over the squash before it goes in the oven.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 324kcal | Carbohydrates: 50g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 132mg | Potassium: 1064mg | Fiber: 7g | Sugar: 24g | Vitamin A: 26558IU | Vitamin C: 51mg | Calcium: 140mg | Iron: 2mg