Vegan Roasted Butternut Squash with Zucchini and Yellow Squash. Oil free. | SproutingZen.com

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Hey friends, 

Today is an awesome day! The temperature outside has been in low 60's (Fahrenheit) all day in Miami. Which is a BIG deal because winter doesn't exist here... so yes, 60F is winter. 

It's finally beginning to look a lot like the holidays! 

And on these cold, chilly nights... do you know what makes everything better, and warmer?! 

Vegan Roasted Butternut Squash with Zucchini, Yellow Squash and Dates. Oil Free. | SproutingZen.com

The smell of roasted vegetables in the air. Yum. 

I love roasted veggies. They are pretty simple to make and although they do take a while roasting in the oven (40 to 50 minutes), they are so tasty it is totally worth the wait. 

This roasted butternut squash dish is perfect for any dinner, or you can dress it up nicely and use it as a side dish for a holiday party or a pot luck! I'm sure everyone will love the sweet and savory flavors in this recipe. 

This was my mother's favorite dish on Thanksgiving. She is 'not' a vegan and hates vegetables. So, that says a lot. 😉 

Vegan Roasted Butternut Squash with Zucchini, Yellow Squash and Dates. Oil Free. | SproutingZen.com

Roasted Butternut Squash with Zucchini, Yellow Squash, and dates. 

You can totally skip out on the rest of the veggies and have roasted butternut squash alone, but if you have these other veggies on hand, or want more variety in color then you won't go wrong adding zucchini and yellow squash in to the mix.  

Also, did someone say dates?! In my mixed veggies?!

Yes, I said dates! Who's roasted dates before? Because this girl hadn't. And boy was I missing out. 

I want to thank my friend Karlie, over from Diet Confessionals, for sharing her Roasted Butternut Squash With Dates And Thyme recipe with me and giving me the genius idea of roasting dates! 

It was a fantastic addition to my roasted butternut squash and paired nicely with the savory taste of the zucchini and yellow squash. 

The dates give this savory dish the perfect touch of sweetness along with the squash. If you prefer to leave the dates out, that's okay too! 

Vegan Roasted Butternut Squash with Zucchini, Yellow Squash and Dates. Oil Free. | SproutingZen.com

Oil Free Roasted Butternut Squash

Once again this recipe is refined oil free. I use vegetable broth (low sodium kind) instead of oil and the vegetables roast just fine. If oil doesn't bother you, you can skip the broth and just coat your veggies in oil instead for a more traditional taste.

What are you favorite veggies to roast in the oven?! Comment below. 

Let's be friends on instagram: @sproutingzeneats 

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Roasted Butternut Squash With Zucchini And Rosemary

Roasted Butternut Squash with Zucchini and Yellow Squash. Oil free. | SproutingZen.com

Oil free Roasted Butternut Squash with zucchini, yellow squash, and dates seasoned with rosemary and thyme. A super tasty side dish for any vegan dinner.

  • Author: Jen
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-7 servings 1x
  • Category: Vegan Side Dishes
  • Method: Roasting
Scale

Ingredients

  • 1 butternut squash (peel and cube)
  • 12 zucchini (cubed or sliced)
  • 12 yellow squash (cubed or sliced)
  • 6 to 10 medjool dates (pitted)
  • 1/2 cup of vegetable broth (low sodium)
  • 1 tsp of dried rosemary
  • 1 tsp of dried thyme
  • sprinkle of Himalayan salt
  • dash of pepper

Instructions

  1. Preheat oven to 425F and line a baking sheet with aluminum foil or parchment paper.
  2. Peel and cube butternut squash, and cut up zucchini and yellow squash either by cubing it or slicing rounds. I sliced mine and then cut each slice in half for a “half moon” shape.
  3. Place chopped veggies into a mixing bowl and add 1/4 cup of vegetable broth, salt, pepper, rosemary, and thyme. Mix until all veggies have been seasoned.
  4. Transfer seasoned veggies on to a baking sheet, and add dates by spreading them throughout. I also chopped mine up a bit so that they are smaller pieces to chew on. Roast for 35 to 40 minutes. About half way through, mix everything around and add a sprinkle of veggie broth if needed.
  5. Keep an eye out on your veggies as heating times vary depending on oven type. Remove from oven once veggies are soft and tender. You can use a fork to check the butternut squash often.
  6. Serve as is or as a side to a bigger meal. Enjoy!

Notes

  • Recipe adapted from Diet Confessionals.
  • You can add other veggies as well such as chopped carrots or sweet potatoes or white potatoes!
  • The veggie broth is used to eliminate the need for oil. If you prefer to use oil, you can eliminate the use of veggie broth and simply coat your veggies in oil instead.
  • If you don’t like sweets with your salty food, then omit the dates.

About Jen

Just a human being - choosing more being and less doing. Slowing down. Enjoying the journey of life. Practicing gratitude. Smelling the roses. Choosing happiness above all else - and sharing my thoughts with the world as I find my way. Let's sprout some zen together. :)

4 Comments

  1. Karlie on December 11, 2017 at 1:32 pm

    I love the addition of summer squash. Sooo good!

    • Jen on December 12, 2017 at 5:44 pm

      Thanks Karlie! Roasted veggies are the best.

  2. Ghisleli on October 21, 2019 at 10:43 pm

    WOW!!! What a great fall/holiday recipe. So savory with the thyme and the rosemary. The combination of these spices and the sweetness of the dates along with the roasted veggies are absolutely delicious.

    • Jen on November 20, 2019 at 3:43 pm

      It is the best! Making it for the 3rd year in a row this Thanksgiving! Thanks for the lovely feedback.

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