Name: Roasted Squash with a Figgy Date Nut Topping
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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; 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

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

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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