This unique take on butternut squash is a fresh colorful addition to the Thanksgiving table. Squash is loaded with antioxidants and vitamin C. It can reduce cellular damage.
Check out my latest Podcast: A conversation with an organic farmer, on farming with the Cosmos, and a few words about squash.
2 small butternut squash, neck, peeled and sliced thinly
4 medjool dates, remove pit, and slice thinly
½ cup pistachios, toasted, than chopped
1 tsp. sea salt , or to taste
¼ tsp.fresh black pepper, or to taste
2 tbsp. extra virgin olive oil
½ lemon, fresh
1 tsp. fresh marjoram, or sage, copped
½ tsp. fresh mint chopped fine
Preheat oven to 400.
Cut the neck of the squash off. Peel it until the orange flesh is revealed. Slice thin rounds.
Cut the bulb of squash in half, and remove all the seeds. You will be roasting all the squash, and reserve the bulb for a soup, or my fall salad. Squash can be roasted a day ahead. Reheat the squash when ready to serve.
Lay the squash rounds and bulb on a sheet pan lined with parchment paper. Brush some of the olive oil on both sides of the rounds, and the bulb. Sprinkle it with salt and ground pepper. Tuck a few marjoram, or sage leaves under the squash. Roast for 35- 45 minutes, or until tender ,and lightly browned on the edges.
Assembly : Lay roasted squash rounds on a serving dish overlapping the rounds. Lay the sliced medjool dates on top and around the squash. Sprinkle with pistachios. Shower the herbs on top and around the squash. Squeeze the fresh lemon, and drizzle remaining olive oil around the squash onto the plate. Taste for seasoning.