Danny Kim
This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.
Recipe information
Yield
Makes about 4 cups
Ingredients
½
butternut squash, peeled, cut into ½” pieces (about 4 cups)
1
cup golden raisins
8
Medjool dates, pitted, chopped
¼
cup fresh lemon juice
1
cinnamon stick
6
whole cloves
1
teaspoon kosher salt
1
teaspoon finely grated Meyer or regular lemon zest
Need to make a substitution?
Preparation
Combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water in a large saucepan or Dutch oven. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Uncover and cook, stirring, until squash is tender and glossy and liquid is almost completely absorbed, 8–10 minutes more. Remove cinnamon stick and cloves and discard. Stir in lemon zest.
Nutrition Per Serving
Calories (kcal) 60 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 15 Carbohydrates (g) 1 Dietary Fiber (g) 2 Total Sugars (g) 11 Protein (g) 1 Sodium (mg) 125