Shredded Butternut Squash with Dates and Pistachios

Prep time: 15 mins

Cook time: 10 mins

1 medium butternut squash (1 ½ pounds) 2 medium shallots 1/3 cup shelled natural pistachios 3 large dates 2 tablespoons vegetable oil Kosher salt 4 large mint leaves 1 to 1 ½ tablespoons fresh lemon juice Cayenne pepper

Peel the butternut squash and cut it into pieces that will fit into the feed tube of a food processor. Fit the processor with the coarse shredding disc and shred the squash (about 3 ½ cups).

Finely chop the shallots (about 1/3 cups); coarsely chop the pistachios (about 1/3 cup): and pit and coarsely chop the dates (about ¼ cup).

Heat the vegetable oil in a large skillet over medium heat until hot. Add the shallots and cook for 1 minute, stirring. Add the butternut squash and a hefty pinch of salt, turn up the heat to medium-high, and cook for 3 minutes, stirring, until the squash is tender. The mixture will become soft, like a puree. Shred the mint (about 2 teaspoons). Stir in the pistachios, dates, mint, and lemon juice. Add salt and cayenne to taste.

Nancy's Note: I could eat this every day. It’s so unusual and has many layers of flavor. It’s so simple with a large food processor. Beautiful presentation.

#sides #unique #beautiful #healthy