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
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