This butternut squash dish is an alternative to the usual sweet potatoes typically served at Thanksgiving. I actually made this dish not too long after returning from SE Asia. I had cut up the leftover half a butternut squash and put it into the freezer since we wouldn't have time to eat it before we left. When we got back, I needed to make some sides, but I was limited to what we had on hand since we hadn't gotten groceries yet. I saw this recipe from NPR and luckily, I had all the materials on hand. I didn't post about it until now because it seemed like a dish that fits right in with Thanksgiving dinner. The same meal so many of us (at least stateside) are planning now - I know I am! The sweetness of the butternut squash and brown sugar is perfectly countered with the savory caramelized onions. The whole thing is then brightened with some lemon juice and warmed by cinnamon. Then, on top of that, Medjool dates are stirred in for a perfectly sweet and savory side dish that's sure to go well with your Thanksgiving turkey (or any poultry year round)!
Yield: 4 servings
|1/2||butternut squash, chunked|
|1 teaspoon||brown sugar|
|1 teaspoon||lemon juice|
|10||Medjool dates, pitted and chopped|
- Gather all materials.
- Roast butternut squash until tender.
- Combine all materials and mix well, mashing as you go.