It is almost here! I can barely believe the year has flown by like it has! SO many things to be thankful for this year. The basics, like our health, living near family, and kiddos doing well. I definitely have to add the recent move to my grateful list, (thankful our unpacking is almost done!) Since we moved we have been nominated to host Thanksgiving this year! WOOHOO!! I have always kinda wanted a place large enough to comfortably host. And my wish has come true!
We will have some of the staple dishes of course and family will bring some of the others. For example I really enjoy doing all the sides, less pressure I guess! HA! Green beans, roasted brussel sprouts, and my new recipe of butternut squash with medjool dates and walnuts. I have been perfecting this recipe so I could share it with you. It fits the cooking criteria that I uphold – it’s easy, it’s healthy and it’s tasty!! YES!
I have practiced a few times to be sure I have the right amount of seasonings and portion sizes. I shared it with a few groups of people. Luckily for me, my Wednesday group peeps are great tasters. They rated it with two thumbs up. I also shared it with a few girlfriends who really like the “healthy dishes”, and again good reviews.
This article is a sponsored post that is based on my own opinion and my own recipe to share with you.
Natural Delights Medjool Dates come pitted, organic, and regular. I have used all varieties in baking. My favorite are the pitted so I don’t have to pull out the sticky pit, it just saves one step, but worth it. I like to use this brand of medjool dates over others. Why? Well, they add the sweet flavor but are low glycemic. They have 50% more potassium than bananas per weight. They are also a great snack to sustain energy. You can click here if you would like to try some of my other medjool date recipes.
Here is the recipe that I have created for a perfect side dish to Thanksgiving or any meal really! Lets get started with a bit of chopping of the walnuts and the medjool dates. Oh its so yummy!
3 cups butternut squash cubed (I like buying already cubed)
1 cup walnuts
1 cup chopped Natural Delights Medjool Dates
1 Tablespoon cinnamon
1 teaspoon nutmeg
Salt and pepper dash to taste
1/4 cup Olive Oil ( or if you are spraying on several spritzes so the squash has a gentle glistening)
- Preheat over 350 degrees
- Evenly spread out the butternut squash on a baking cookie sheet.
- Add the medjool dates walnuts, mix so spread through pan
- Add all the seasoning
- Bake for 25 minutes, stir and you may need to add another 5-10 minutes depending on your oven
Serve warm, and savor every bite.
Please let me know if you try this recipe! It really is one of my favorites – I love that it is low calorie, full of flavor, and of course super simple to make! Have a blessed and Happy Thanksgiving.
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Butternut Squash and Medjool Dates
It’s easy, healthy, and quick to prepare
- 3 cups cubed butternut squash
- 1 cup chopped Natural Delight Medjool Dates
- 1 cup olive oil (extra virgin)
- 1 cup chopped walnuts
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon sea salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Spread butternut squash cubes out on cookie sheet
Add chopped medjool dates and walnuts.
Spray or drizzle with olive oil
Add the rest of the seasoning and mix well
Bake at 350 for 20 minutes. Then take out and mix, and dash with a little ore olive oil. Then cook for another 5 minutes.