Butternut squash with dates and walnuts

So, I know it’s May and Spring has finally sprung, it was 80° today in Detroit, Butternut squash might not be the first thing that comes to mind. But, I love butternut squash; when roasted, it becomes so luxurious and comforting. You could easily add bacon to this one and it would be a grand slam. I was keeping it vegetarian, for meatless Monday, but will definitely be making this again with pork.

 

1 medium to large butternut squash, peeled, seeded, and cut into 1 1/2 inch pieces

1/2 small onion, diced
1 glove garlic, minced
1/2 C. toasted walnuts, cut into pieces
1/4 C. dates, pitted and chopped
1 tsp. fresh sage
1 tsp.  fresh thyme
1 Tbsp. honey
1/2 Jalapeño pepper, minced (add more if you like the heat) A good squeeze of fresh lemon juice Sea salt and fresh cracked black pepper

Preheat oven to 400°.

Cover the bottom of a rimmed baking sheet with a parchment paper.

In a large mixing bowl combine the squash, onion, garlic, herbs, jalapeño, salt and black pepper. Drizzle with 1 to 2 tablespoons of good olive oil and toss to evenly coat the squash.  Pour contents of bowl onto the baking sheet and using kitchen tongs space squash evenly in a single layer. Place into oven and roast for 20 minutes. Remove squash from oven and using the kitchen tongs turn the squash.  Add dates, honey, and lemon juice to the hot squash. Mix well to coat all the pieces. Place back into oven and roast another 15 minutes. Remove and serve hot.  Enjoy!