Roasted Butternut Squash with Balsamic Glazed Dates, Quinoa, and Blue Cheese

This is a perfect fall recipe! I don’t even know what to say besides it’s delicious. It is delicious if (and only if) you like blue cheese. If not, move on, please. I happen to love blue cheese – a little bit goes a long way and has a ton of flavor!

When my husband is out of town, I tend to eat meatless. He loves meat and so we rarely have a meatless night. When I perfected this recipe, I ate it for dinner. Full disclosure, I ate it all (this almost never happens to me!). This recipe can be a side dish or a light entree. I hope you enjoy this as much as I did!


  • 1 cup quinoa (I prefer truRoots)
  • 6 cups (2 lbs) cubed organic butternut squash
  • ½ teaspoon ground cinnamon
  • 2 teaspoons extra virgin olive oil
  • 10 medjool dates, pits removed & quartered by length
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon blue cheese
  • Salt and Pepper to taste


  1. Preheat oven to 375 degrees Fahrenheit
  2. Peel, seed, and cube butternut squash (or buy pre-cubed)
  3. Toss butternut squash with cinnamon, 1 teaspoon of olive oil and salt and pepper to taste. Stir to combine. Place on greased or lined baking sheet and bake for ~35 minutes or until tender.
  4. While the butternut squash bakes, prepare quinoa according to instructions — [Instant Pot Quinoa Instructions]
  5. After starting the quinoa, pit, and cut the dates into quarters by length
  6. When there is 10 minutes remaining on the squash timer, heat 1 teaspoon olive oil in a saute pan over the stove until hot, and add in the dates
  7. After dates have cooked a few minutes, add balsamic vinegar
  8. Once balsamic vinegar is fully absorbed, turn off heat
  9. Place the quinoa at the bottom of the dish, followed by squashed, dates and topped with blue cheese.
  10. Serve immediately & enjoy!

roasted butternut squash with balamic

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