This Roasted Squash with a Figgy Date Crumble and Creamy Goat Cheese is sweet, savory, and full of cozy fall flavor. The dates and figs add a caramelized sweetness that pairs beautifully with the crunch from the toasted nuts, the rosemary and cinnamon add fall flavor, while a touch of creamy goat cheese brings it all together with tang and richness.
The result is a dish that feels elegant and unexpected, yet still completely comforting. It’s the kind of side that makes everyone pause mid-bite and say, “Wait, what is this?” in the best way possible.
Why You’ll Love This Recipe
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Perfect for the holidays: It feels special enough for Thanksgiving or Christmas, but simple enough for a weeknight dinner.
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Balanced flavor: Sweet, savory, nutty, and creamy—every bite has a little of everything.
Make-Ahead & Serving Tips
This side dish is easy to prep ahead, which makes it ideal for the busy holiday cooking lineup.
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1–2 days ahead: Roast the squash and prepare the date-nut mixture. Store them separately in airtight containers in the fridge.
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Reheating: Warm the squash and topping in a 350°F oven until heated through (about 10–15 minutes). Try to avoid microwaving if you can, as it can make the squash mushy.
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Finishing touch: Add the goat cheese just before serving so it softens slightly but doesn’t melt completely.
Variations & Substitutions
- Squash swaps: I love delicata squash in this for presentation, flavor, and because you can eat the skin, but honeynut squash and butternut squash would work as well.
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Cheese swaps: Try feta or ricotta instead of goat cheese for a different flavor profile.
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Nut options: Pecans, walnuts, or hazelnuts all work beautifully.
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Make it vegan: Skip the goat cheese altogether and add a drizzle of tahini for creaminess.
This roasted delicata squash recipe is proof that a vegetable side dish can absolutely steal the spotlight. Whether it’s your Thanksgiving table or a cozy fall dinner, it’s a dish that delivers big on both flavor and beauty.
Roasted Squash with a Figgy Date Nut Topping
- Total Time: 25
- Yield: 4-6
Description
Tender, roasted squash gets topped with a sweet and crunchy fig and date crumble for a veggie side dish the whole family will love!
Ingredients
For the Roasted Squash:
- 1 medium Delicata Squash, (you can also use cubed honeynut or butternut squash)
- 2 tbsps olive oil
- ¼ tsp Cayenne
- ¼ tsp pumpkin pie spice or cinnamon
- Salt to taste
For the Fig Date Crumble:
- 2 tbsps salted butter
- 10–12 pitted dates, chopped
- ¼ cup pecans, walnuts or almonds (or a combo)
- 1 sprig rosemary, chopped
- 2 tbsps fig jam
- 2 oz goat cheese, crumbled
Instructions
For the Roasted Squash with Fig Date Crumble:
- Preheat the oven to 400°F.
- Cut the ends off your delicata squash, then slice in half lengthwise and remove the seeds with a spoon. Slice the squash into 1” wide slices.
- Add the squash to a baking sheet and toss with olive oil, cayenne, pumpkin pie spice, and salt. Spread out into an even layer and bake for 15-18 minutes or until tender.
- Meanwhile, add the butter to a saute pan and once melted, add in the dates and rosemary.
- After 1-2 minutes once the dates have softened, add in the nuts and fig jam and stir until well incorporated. Shut off the heat and season to taste.
- Serve the squash topped with the date nut topping and top with crumbled goat cheese. Enjoy!
- Prep Time: 5
- Cook Time: 20
- Category: Side Dish
- Method: Oven Roasted