Ingredients
- 1 medium butternut squash (1 ½ pounds)
- 2 medium shallots
- ¹⁄3 cup shelled natural pistachios
- 3 large Sunsweet Amaz!n™ Prunes
- 2 tablespoons vegetable oil
- 4 large mint leaves
- 1 to 1 ½ tablespoons fresh lemon juice
- Kosher salt
- Cayenne pepper
Instructions
1. Peel the butternut squash and cut it into pieces that will fit into the feeding tube of a food processor. Fit the processor with the shredding disc and shred the squash (about 3 ½ cups). Finely chop the shallots (about ¹⁄3 cups); coarsely chop the pistachios (about ¹⁄3 cup): and coarsely chop the prunes (about ¼ cup).
2. Heat the vegetable oil in a large skillet over medium heat until hot. Add the shallots and cook for 1 minute, stirring. Add the butternut squash, turn up the heat to medium high, and cook for 3 minutes, stirring, until the squash is tender. The mixture will become soft, like a purée. Shred the mint (about 2 teaspoons). Stir in the pistachios, prunes, mint, and lemon juice. Add salt and cayenne to taste.
Sunsweet Products Used
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