Words & Brush Recipe Corner: Roasted Butternut Squash with Cinnamon and Silan (date syrup)

Roasted Butternut Squash with Cinnamon and date syrup

By Henny Shor, Jerusalem Post, November 1, 2025

https://www.jpost.com/food-recipes/article-872170

Roasted Butternut Squash with Cinnamon and Silan  (credit: HENNY SHOR)

One of the first things I learned after making aliyah is that silan, or date honey, can do almost anything maple syrup can – maybe even better. The “honey” in the phrase “a land flowing with milk and honey” actually refers to dates, and silan’s rich, caramel-like sweetness adds incredible depth to roasted vegetables.

Here, it gives butternut squash a glossy finish and a warm, autumn flavor with Israeli flair.

Yields 4-6 Servings.

Ingredients:

• 1 medium butternut squash, peeled and cut into 2-cm. cubes
• 2 Tbsp. olive oil
• 1½ Tbsp. date syrup
• ½ tsp. cinnamon
• ½ tsp. salt
• Freshly ground black pepper, to taste
• Optional garnish: chopped parsley or roasted pumpkin seeds

Directions: 

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. In a large bowl, toss the butternut squash cubes with olive oil, date syrup, cinnamon, salt, and pepper until evenly coated.

Spread the cubes in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring once halfway through, until the squash is golden and caramelized around the edges. Serve warm or at room temperature, garnished with chopped parsley or pumpkin seeds if desired.

Sweet, simple, and perfectly golden – it’s the taste of fall meeting the sweetness of Israel.

Enjoy! 

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