Butternut squash is one of the fall powerhouse veggies that I look forward to all year long: it's nutrient-dense and so filling! This dish is sweet and for me it's really more of a dessert, though it could make a nice side dish to chicken or turkey. If you make a larger batch it is a great snack throughout the week.
The nutty, sweet goodness is so craveable--you'll be making another batch as soon as this one is gone! It can even be served as a "hash" on the side of eggs for a festive, holiday breakfast!
2 lb butternut squash, whole (or cubed)
1/4 cup maple syrup
2 tablespoons coconut oil, melted
real salt to taste
1 cup crushed pecans
1 cup dates, pitted and diced
1/4 cup water
dash of cinnamon or pumpkin pie spice to garnish
Preheat oven to 400 degrees F (205 C)
Place butternut squash in oven and bake for about an hour, until a fork pierces the skin easily.
Remove from oven, allow to cool
Cut squash in half and scoop out the seeds.
Using a knife, cut the inner flesh in a criss-cross pattern, so you have squares. Scoop out flesh into a large bowl
Add maple syrup and coconut oil and mix well to coat the squash
Add coated squash to VitaClay with water. Sprinkle with salt.
Close, seal and cook for 30 minutes on "stew"
Add pecans and dates and toss to combine
Re-seal cooker and let it sit on "warm" for 10-20 minutes.
Remove and serve immediately or let cool and enjoy cold with a dash of cinnamon or pumpkin pie spice