Roasted Butternut Squash with Dates, Figs, and Pistachios
Ingredients
The squash
-
1
medium
butternut squash
The dressing and seasoning
-
½
tablespoon
extra-virgin olive oil
-
½
tablespoon
balsamic vinegar
-
¼
teaspoon
ground cloves
-
¼
teaspoon
freshly ground black pepper
-
a pinch
sea salt
The toppings
-
4
figs (fresh or dried), sliced
-
4
large
dates, pitted, sliced
-
2
tablespoons
chopped pistachio kernels
Instructions
- Microwave the whole butternut squash for 4 minutes to soften it slightly.
- Cut the squash in half and remove the seeds.
- Place the squash cut-side up in a baking dish and add ¼ cup of water to the bottom.
- Drizzle the squash with olive oil and balsamic vinegar, then sprinkle with black pepper, cloves, and salt.
- Top with sliced figs, dates, and chopped pistachios.
- Bake in the oven at 375°F for about 25 minutes until tender and golden.
- Remove from the oven, slice the squash, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
242
Total fat
4g
Total carbohydrates
54g
Total protein
5g
Sodium
15mg
Cholesterol
0mg
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