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.
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 10 minutes
Yield:6-7 servings 1x
Category:Vegan Side Dishes
1 butternut squash (peel and cube)
1–2 zucchini (cubed or sliced)
1–2 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
Preheat oven to 425F and line a baking sheet with aluminum foil or parchment paper.
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.
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.
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.
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.
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