Roasted Butternut Squash With Feta and Dates

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Democracy Dies successful Darkness

4.1 (172)

By Joe Yonan

Bathing butternut oregon different wintertime squash successful vinaigrette and roasting it with feta, rosemary and dates results successful a holiday-appropriate autumn broadside crockery that’s bully capable to beryllium a vegetarian main. This look makes much vinaigrette than you need, but you’ll find each sorts of uses for it, connected salads and different roasted oregon steamed vegetables.

Adapted from “Piecemeal” by Kathryn Pauline (Chronicle Books, 2023).

Ingredients

measuring cup

Servings: 4-6 (makes astir 6 cups)

For the vinaigrette

1/2 cupful olive oil
1 tablespoonful positive 2 teaspoons balsamic oregon reddish vino vinegar
1 tablespoonful positive 2 teaspoons water
1 tablespoonful Dijon mustard
1 1/2 teaspoons maple syrup
1 clove garlic, finely grated oregon pressed
1/4 spoon good salt, positive much to taste

For the squash

1 mean butternut squash (2 pounds)
1 tiny reddish bulb (6 ounces), halved and thinly sliced
1/2 spoon good salt, positive much to taste
6 ounces feta, chopped into 1/4-inch-thick slices
1 tablespoonful chopped caller rosemary, positive much for serving
8 Medjool dates, pitted and quartered

Nutritional Facts

Per serving (1 cup), based connected 6

Calories
414
Fat
24 g
Saturated Fat
7 g
Carbohydrates
48 g
Sodium
681 mg
Cholesterol
25 mg
Protein
7 g
Fiber
6 g
Sugar
29 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Piecemeal” by Kathryn Pauline (Chronicle Books, 2023).

Tested by Joe Yonan.

Published November 8, 2023

Updated March 17, 2026