Butternut Squash with Pecans, Raisins & Dates

1 butternut squash (about 2 lbs)

1 1/2 tbsp flour

2 tbsp fresh thyme

1 tsp salt

1/4 cup Delizia Extra Virgin Olive Oil

 

Topping

2 tbsp Delizia Extra Virgin Olive Oil

3 shallots, minced

2/3 cup unsalted, chopped pecans

1 lemon, zest & juice

1/2 cup pitted and chopped dates

1/4 cup raisins

1/4 tsp cinnamon

Garlena Garlic Sea Pink Hawaiian Salt

freshly ground pepper

Preheat oven to 350 degrees.  Peel squash and cut into 1/2 inch cubes.  Toss in bowl with flour, thyme, salt.  Coat bottom of baking dish with 2 tbsp of the olive oil.  Place coated squash in dish and drizzle with remaining oil.  Bake for 35-40 minutes until tender.  While squash is baking, prepare topping.

 

Heat oil in saute pan.  Cook shallots until translucent, add remaining nuts, dates, and zest.  Continue cooking over medium heat, 5 minutes or so.  Finish with cinnamon and lemon juice.

Remove squash from oven, sprinkle topping over dish and return to oven for 10-15 minutes.  Serve hot.

Makes 2-4 servings