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 mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish, vegetarian
Cuisine Mediterranean
Servings 4 side
Calories 314 kcal
Baking Tray
Wooden Cutting Board
Chef Knife
Cooking tongs
Parchment paper
Lemon Juicer
Small bowl
Whisk or spoon
Serving platter
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
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
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