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.