If you’re looking for a colorful, attention-grabbing dish, serve this stuffed squash sprinkled with pomegranate arils (seeds) and mint. To create this dish, you’ll bake the squash halves until just soft enough to remove from the shells, then chop the flesh and mix with sautéed onions, apples and dates.
- 1 medium butternut squash, halved lengthwise, seeds removed
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 medium sweet apples, peeled and chopped
- 6 large dates, pitted and chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/2 cup fresh mint leaves, slivered
- 1/4 cup pomegranate arils
- Preheat the oven to 400 F. Lightly oil a sheet pan, and place the squash, cut side down, on the pan. Bake for 30 minutes. It will not be completely soft. Place on a cooling rack until cool.
- While the squash bakes, place a large saute pan over medium-high heat. Drizzle in the olive oil and add the onion. Stir for five minutes, add the apples and stir until hot, then reduce to medium heat for about 10 minutes to soften the apples. Add the dates, cinnamon and salt, and stir. Turn to low heat while the squash cools.
- When the squash is cool enough to handle, use a paring knife to cut out the flesh, leaving about ¼ to ½ inch lining the shell. Place the shells on the baking pan, cut side up. Chop the flesh in ½-inch pieces. Add the squash to the apple mixture. Drizzle with the honey and stir to mix well, then spoon the mixture into the reserved squash shells. Gently pat down to compress.
- Bake at 400 F for 30 minutes. Serve sprinkled with mint and pomegranate arils.
Serve with brisket and an arugula salad with a tart vinaigrette.