Best Shaved Butternut Squash With Dates Recipes

Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

2 tablespoons white balsamic vinegar
1 teaspoon whole-grain mustard
2 teaspoons minced shallot (from 1 shallot)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 ounces butternut squash (from 1 small squash), peeled
3 small carrots, peeled
2 ounces dates, thinly sliced (about 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 ounces baby arugula (6 cups)

Steps:

Combine vinegar, mustard, shallot, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pour in oil in a slow, steady stream, whisking constantly.
Using a mandoline or vegetable peeler, shave squash and carrots into a large bowl. Add dates, sunflower seeds, arugula, and vinaigrette. Toss thoroughly to coat, and season with salt and pepper. Serve immediately.

Sauteed Butternut Squash with Shaved Apple and Pecans image

Provided by Kardea Brown

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
2 tablespoons canola oil
8 sage leaves
3 cups cubed butternut squash (1/2-inch cubes; about 1 small squash)
1/4 teaspoon ground nutmeg
Kosher salt and freshly cracked black pepper
1 Granny Smith apple, cored and sliced thin with a mandoline or knife
1/2 cup toasted pecans, coarsely chopped

Steps:

Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.