Shredded Butternut Squash with Dates and Pistachios

by Kimberley Thompson, Tastemaker in Residence

This is my brother's take on a Sara Moulton classic from a couple of years ago. It is showing up this Thanksgiving at the Thompson table! His version is quicker than Sara's, utilizing pre-diced squash from the deli case. (The finely diced or shredded, not the big cubes.)

Ingredients
3 containers of finely diced squash, about 10 oz. each.
4 medium shallots
10 large dates, seeds removed. (He uses big Medjools.)
3/4 cup cream
1/2 cup shelled natural pistachios
1 cup crumbled feta
4 Tbsp vegetable oil

Instructions

Prep work: finely chop the shallots, coarsely chop the pistachios, and pit and coarsely chop the dates.
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, keep the heat at medium, and cook for 3 minutes, stirring, until the squash is tender. The mixture will become soft, like a puree. Stir often as this scorches easily.

Turn the heat down and add the cream and the dates. Cook and stir until incorporated and creamy.

Spoon into a flat serving bowl. Smooth the surface. Sprinkle the feta and pistachios across the top. Serve.

Less than 20 minutes from start to serve!