Roasted Butternut Squash with Dates and Walnuts and a Tangy Greek Yogurt Dip

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Table of contents:

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How to make Roasted Butternut Squash with Dates and Walnuts

Ingredients

For the squash:

• 1 medium butternut squash (28oz. / 800g) 
• ½  red onion, thinly sliced
• Extra virgin olive oil
• Salt and pepper to taste
• 1 tsp Dried Rosemary
• A few sprigs of fresh rosemary (for garnish)
• 50g dates
• 50g loosely crushed walnuts
• Dash of Dried Ñora pepper flakes (or chili flakes)

For the Yogurt dip:

• 2 small tubs yogurt (approx 
• Extra Virgin Olive Oil 
• 1 Tbsp Lemon juice
• 1 tsp Dijon Mustard
• 1 Tsp maple syrup (or honey)
• Dash of ground nutmeg
• Dash of turmeric (optional for color)
• Salt and pepper to taste
  

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Equipment

• Baking Tray
• Wooden Cutting Board
• Chef Knife
• Cooking tongs
• Parchment paper
• Lemon Juicer
• Small bowl
• Whisk or spoon
• Serving platter

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Instructions

Step 1 – Prep the Butternut Squash

• Preheat oven to 200°C / 400°F
• Wash and pat dry the butternut squash
• Using a large sharp kitchen knife, cut the stalk and stem from the squash. 
• Cut into half, then cut each half through the middle to expose the seeds and pulp.
• Remove the seeds and pulp using a spoon.
• Cut the squash into half moons around 1cm / ½ inch thick. 

Step 2 – Bake Butternut Squash

• Add the sliced squash to a baking sheet lined with parchment paper. 
• Cut the onion into thin slices and sprinkle on top of the squash.
• Drizzle with some extra virgin olive oil, and season with dried rosemary, salt, pepper, and chili flakes. 
• Add to the middle shelf of the oven and bake for 25-30 minutes. 
• Meanwhile, prepare the yogurt dip in step three. 

Step 3 – Prepare the yogurt dip

• To a small bowl add the freshly squeezed lemon juice, olive oil, maple syrup (or honey), Dijon mustard, turmeric, ground nutmeg, and mix well for around 30 seconds.
• Add the two tubs of natural Greek yogurt and mix until all ingredients are combined. 
• Check seasoning and season to taste with salt and pepper. 

Step 4 – Garnish and Serve

• First, add a few dollops of the Yogurt dip to a serving plate.
• Add the roasted butternut squash and red onion around the plate
• Garnish with some sliced dates and crushed walnuts. 
• For a little color, add a pinch of chili flakes, season to taste, and serve!

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Cooking Tips:

Choosing the Best Butternut Squash

• Look for a squash that feels heavy for its size, with firm, smooth skin and no soft spots.
• A matte finish (not shiny) usually means the squash is fully ripened.
• The more elongated the “neck” of the squash, the more flesh you’ll have and the fewer seeds.

Do I need to peel the butternut squash?

• No, there’s no need to peel the butternut squash. The skin softens up once baked and is completely edible, not to mention super tasty and full of nutrients.
  

Cooking Temperatures and Times

• For caramelized edges and tender flesh, roast at 200°C / 400°F for 25–30 minutes.
• If you prefer extra golden, crispy edges, roast at 220°C / 425°F for the last 5 minutes.
• Test doneness with a fork—if it slides in easily, the squash is ready.
  

Spice & Herb Ideas
Rosemary is a classic pairing, but don’t be afraid to experiment:

• Earthy: thyme or sage
• Smoky: paprika or smoked chili flakes
• Warming: cinnamon or nutmeg
• Middle Eastern flair: cumin and coriander, finished with a drizzle of tahini
  

Balancing Flavors
The dates bring natural sweetness, the walnuts add crunch, and the yogurt dip provides a tangy contrast. For less sweetness, try pomegranate seeds or dried cranberries instead of dates.

Make-Ahead & Serving Tips

• Roast the squash up to a day ahead and reheat before serving.
• The yogurt dip keeps well in the fridge for 2 days—stir before serving.
• Serve warm for comfort food vibes, or at room temperature as a light starter for guests.

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Serving Suggestions

This dish works beautifully as a versatile autumn side or a light starter. Pair it with roast chicken, lamb, or turkey for a hearty dinner, or serve alongside a grain-based salad like quinoa or couscous for a balanced vegetarian meal. It also makes a festive addition to holiday spreads—think Thanksgiving or Christmas—bringing color, texture, and bright flavors to the table.

Here’s a few Autumn-inspired side dishes that will pair perfectly with roasted butternut squash:

• Creamy Whipped Ricotta with Roasted Cherry Tomatoes
• Roasted Eggplant & Chickpea Salad
• Creamy Mediterranean Hummus
• Mediterranean Yellow Rice

Wine and Drinks Pairing Ideas

Wine Pairing

• A lightly oaked Chardonnay complements the creaminess of the yogurt dip and the sweetness of the squash.
• For something more aromatic, try a Gewürztraminer or Viognier, which highlight the dates’ natural sweetness.
• If you prefer red, a Pinot Noir offers a soft, fruity contrast without overpowering the dish.
  

Non-Alcoholic Pairing

• Sparkling apple cider brings a crisp autumn vibe that mirrors the season.
• A warm spiced chai tea pairs beautifully with the earthy squash and fragrant spices.

For something refreshing, try a citrus spritzer with orange and rosemary.

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Nutrition Facts (per serving)

Nutrient	Amount per serving	% Daily Value*
Calories	314 kcal	16%
Protein	12 g	24%
Total Fat	14 g	18%
– Saturated Fat	1.5 g	8%
Carbohydrates	42 g	15%
– Sugars	18 g	35%
– Fiber	6 g	22%
Sodium	78 mg	3%
Cholesterol	4 mg	1%

*Percent Daily Values are based on a 2,000 calorie diet.

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More Vegetarian Recipes

• Moroccan Couscous With Roasted Veg And Tahini Dressing
• Za’atar with Roasted Eggplant, Leek, and Artichoke Hearts
• Gorgonzola Pizza With Pear and Red Onion
• Baked Mediterranean Rice with Dates, Apricots, and Chickpeas
• Turkish Beetroot Yogurt Dip with Seasonal Roasted Veg
• Shakshuka (Healthy Vegetarian Breakfast Recipe)
• Mediterranean Baked Sweet Potatoes with Toppings and a Dressing

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FAQs

Q: Do I need to peel the butternut squash before roasting?
A: No, the skin softens as it roasts and is completely edible. Peeling is optional depending on your preference.

Q: Can I make this dish ahead of time?
A: Yes! Roast the squash up to a day in advance and store it in the fridge. Reheat in the oven before serving. The yogurt dip can also be made 1–2 days ahead.

Q: What can I use instead of dates?
A: Pomegranate seeds, dried cranberries, or figs work beautifully as alternatives to dates, adding sweetness and a pop of color.

Q: How do I make the dish vegan?
A: Replace the Greek yogurt with a plant-based yogurt (like coconut or almond yogurt), and use maple syrup instead of honey.

Q: Can I freeze roasted butternut squash?
A: Yes, you can freeze it for up to 2 months. Allow to cool completely, store in airtight containers, and reheat in the oven to restore texture.