Image and Recipe Courtesy of Civilized Caveman
Recipe Adapted for VitaClay
Suitable for sealing models only: VF7700or VM7900series.
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"
- A dd pecans and dates and toss to combine
- Re-seal cooker and let it sit on "warm" for 10-20 minutes.
- R emove and serve immediately or let cool and enjoy cold with a dash of cinnamon or pumpkin pie spice