Ingredients:
1 3-pound butternut squash
3 tablespoons olive oil
Sea salt and freshly ground pepper
2 tablespoons unsalted butter
2 shallots, diced, about 1/3 cup
2 cloves garlic, minced
1/3 cup slivered almonds
1/3 cup peeled pistachios, slivered or chopped
1 tablespoon grated zest from 1 lemon or orange
6 Medjool dates, pitted and chopped
2 tablespoons finely chopped parsley
1 tablespoon chopped mint
¼ teaspoon cinnamon
Juice of 1 lemon
Directions:
1. Preheat oven to 400 degrees F. Lightly butter a large baking dish. Peel the neck of the squash and slice into rounds about 1/3-inch thick.
2. Heat the oil in a wide skillet. Add the squash in a single layer and cook, over medium heat, until golden, then turn and brown the second side, 8-10 minutes per side. When pan becomes dry, add 1/3 cup water. Cover the pan and steam the squash until tender when pierced with a knife, about 10 minutes. Check while it’s cooking and add more water as needed. Season with salt and pepper.
3. Melt the butter in a medium skillet over medium-low heat. Add the shallots and garlic and cook without browning, stirring occasionally, about 5-7 minutes.
4. Add the nuts, zest, dates, herbs, and cinnamon and raise the heat. Season with salt and pepper. Cook, stirring frequently, for 2 minutes, then add the lemon juice, cook for 1minute more, and turn off the heat.
5. Arrange the squash rounds in the baking dish and scatter the dates and nuts over them. Add ¼ cup water and bake until heated through and the topping is barely crisped. About 15 minutes.
Serves 4-6 as a side dish