Shaved Butternut Squash With Dates
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds young butternut squash, peeled, halved lengthwise and seeded
- ½teaspoon finely grated lemon zest (from ½ lemon)
- 1tablespoon lemon juice (from ½ lemon), more as needed
- 3tablespoons extra-virgin olive oil
- Pinch of granulated sugar
- Fine sea salt
- Freshly cracked black pepper
- ½cup dates, pitted and roughly chopped
- ¼cup buttermilk
- 2tablespoons toasted pumpkinseeds
Nutritional analysis per serving (6 servings)
169 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 2 grams protein; 354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the squash into 2-inch chunks. Using a mandoline or vegetable peeler, shave the chunks into thin slivers.
- Step 2
Place squash shavings in large bowl and add lemon zest and juice, olive oil and sugar. Season with a few pinches of salt and pepper and toss to coat. Macerate for 10 minutes, or until shavings tenderize (this could take up to 30 minutes, and once tender you can hold them for up to 6 hours). Toss with dates and season to taste with more salt and lemon juice.
- Step 3
Pour buttermilk into a small bowl and season with salt and pepper. Smear the buttermilk on a serving platter and top with shaved mixture. Sprinkle with pumpkinseeds.
Private Notes
Comments
My reaction to this recipe is that I would either blanch or lightly sauté the squash to bring out the sweetness. Shaved raw sounds chic but not something my family would ever be interested in. Other than that, I love the sound of this mixture of ingredients. I love almost anything with dates or figs.
It is almost mid-November, and I live in central Alberta. It will be impossible to find young butternut squash. Suggestions on what to do in this case?? Blanch the shavings? Please advise. Thank you.
Soymilk with about 1/8 teaspoon of apple cider vinegar.
Loved the idea of dates AND figs but I didn't want the buttermilk...I used squash cut in spaghetti and it worked fine; better the 2nd day as the squash softened a little more and it was a big hit. I served it along with grilled Black Sea bass and black eyed peas in a cumin/paprika/tomato sauce. Wonderful concert of flavors :)
I have made this a few times and it’s a big hit. It’s bright and light and provides a great side for an often heavy meal. I do leave out the buttermilk so it’s dairy free and vegan. I’ve not made it with buttermilk so I don’t know if that makes any difference, but no one missed it when mentioned. It’s great the next day and I will freshen it with warm toasted pumpkin seeds.
Made this the other night, and it was delicious. But it was even better the next day! The flavors really had a chance to sink in. (I find this is often the case with dishes, such as pesto, eggplant parmigiana, anything that soaks up flavor.) I also agree with another commenter who suggested adding the buttermilk to the lemon mixture from the get-go, and letting everything steep together. I did that, and it was wonderful.