Roasted Butternut Squash with Dates and Thyme

Roasted Butternut Squash with Dates and Thyme

Looking for a last minute side dish for Thanksgiving? Look no further, because this is IT! I would eat this every day if I could, it’s that good.


It has all my favorite things:

Butternut squash
Fresh herbs

And, bonus, it’s super easy to make. Ok, yes, cutting butternut squash can be a bit of a pain, but I promise you it’s worth it.


However, if you don’t feel like taking on a butternut squash (I’ve been there), you could easily sub acorn squash or my absolute favorite squash, delicata. Yes, I have a favorite squash. My cousin recently informed me this isn’t a common thing and it boggles my mind!

Although this recipe tastes super indulgent, it’s also chock full of nutrition. Butternut squash is full of potassium (1 cup provides more than a banana) and fiber to keep you full and stabilize your blood sugar. It’s also a good source of vitamin A, vitamin E, vitamin C, the list goes on.


A few recommendations to make this recipe a success:

  • a sprig of thyme often has a few branches coming off of it – break these off and spread them out in the pan to better disperse the flavor
  • although I love not having to chop garlic for this recipe, be careful not to mistake the browned garlic cloves for roasted dates when it comes out of the oven – it’s not the best surprise.
  • try not to eat it all before it gets to the table – it’s easier said than done.

I hope you LOVE this side dish as much as I do. If you are looking for more squash recipes check out my recipe for Easy Roasted Delicata Squash or Roasted Butternut Squash Salad.

If you make this recipe, let me know. I wanna see it! Leave a comment below and share a picture on Instagram with the hashtag #dietconfessionals.

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Roasted Butternut Squash with Dates and Thyme

  • Author: Karlie
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 min
  • Yield: 4 servings 1x
  • Cuisine: Vegan, Gluten Free


A yummy, nutritious side dish perfect for Thanksgiving. Gluten-free, vegan, and total comfort food.



  • 1 butternut squash, peeled and cubed
  • handful of fresh thyme sprigs
  • 6 garlic cloves, crushed but not chopped
  • 2 tbsp unrefined virgin coconut oil
  • 1/4 c extra virgin olive oil
  • 12 deglet noor dates, pitted and quartered
  • kosher salt and pepper


  1. Preheat oven to 425°f.
  2. Place the cubed butternut squash, crushed garlic, and thyme on a parchment lined baking sheet. Drizzle with coconut oil and olive oil and season with sea salt and pepper.
  3. Roast for 35-40 minutes, tossing a few times to make sure everything is cooking evenly.
  4. When squash is just tender, add quartered dates and toss to coat with oil.
  5. Roast for another 10-15 minutes (depending on your oven), until squash is tender and the dates are soft.
  6. Enjoy!


  • Adapted from Bon Appetit
  • Nutrition facts are an estimate and will depend on the brands you use
  • Please don’t be afraid of the fat content. Your body needs fat to function and, yes, even to lose weight. Check out this post for more details.
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