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:
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.
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
- Preheat oven to 425°f.
- 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.
- Roast for 35-40 minutes, tossing a few times to make sure everything is cooking evenly.
- When squash is just tender, add quartered dates and toss to coat with oil.
- Roast for another 10-15 minutes (depending on your oven), until squash is tender and the dates are soft.
- 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.