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A plate of roasted butternut squash with dates and walnuts

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

Byron
Nothing says autumn quite like roasted butternut squash. This Roasted Butternut Squash with Dates and Walnuts and a Tangy Greek Yogurt Dip is a vibrant seasonal dish that’s equal parts comforting and refreshing.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, vegetarian
Cuisine Mediterranean
Servings 4 side
Calories 314 kcal

Equipment

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

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
  • 50 g dates
  • 50 g 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

Instructions
 

Step 1 - Prep the Butternut Squash

  • Preheat oven to 200°C / 400°F
  • Wash and pat dry the butternut squash
    1 medium 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.
    ½ red onion
  • Drizzle with some extra virgin olive oil, and season with dried rosemary, salt, pepper, and chili flakes.
    Extra virgin olive oil, Salt and pepper to taste, 1 tsp Dried Rosemary, A few sprigs of fresh rosemary
  • 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.
    Extra Virgin Olive Oil, 1 Tbsp Lemon juice, 1 tsp Dijon Mustard, 1 Tsp maple syrup, Dash of ground nutmeg, Dash of turmeric
  • Add the two tubs of natural Greek yogurt and mix until all ingredients are combined.
    2 small tubs yogurt (approx
  • Check seasoning and season to taste with salt and pepper.
    Salt and pepper to taste

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.
    50 g dates, 50 g loosely crushed walnuts
  • For a little color, add a pinch of chili flakes, season to taste, and serve!
    Dash of Dried Ñora pepper flakes

Video

Notes

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.
Keyword 1 Hour recipe, Butternut squash, dips, Greek Yogurt, natural yogurt, roasted, roasted butternut squash, Roasted vegetables, sheet pan, squash