Thanksgiving Squash with a Moroccan Twist by Andrea

Last weekend, Andrea and friends were visiting and because I had a number of squash from the garden sitting on the counter, Andrea decided to make a variation on the squash dish she made for  her family's Thanksgiving dinner.  It was a fabulous combination of sweet and savoury.

 Thanksgiving Squash with Moroccan Twist                            photo by Mark

1 winter squash
1 tsp of smoked paprika
12 walnuts
8 medjool dates pitted and coarsely chopped
1 tablespoon  of olive oil
salt and pepper to taste

Cut squash in half and clean and remove seeds.  Divide halves into wedges and paint with olive oil.  Lightly sprinkle smoked paprika and bake place on baking sheet.  Put in preheated oven 350F, and bake for about 15 minute s depending on size of squash, until it begins to soften up, but still has some bite.  If it were pasta, I would say al denté.  Do not over cook.  Remove from oven and scoop squash out of skin and into bowl.

While the squash is baking, spread walnuts on baking sheet.  Place in oven and toast.  Watch carefully, and remove when they begin to brown.  Should take about 3 or 4 minutes.  Be careful not to burn.  Coarsely chop and set aside.

Toss dates, walnuts and squash together and serve.