1. In a medium pot, boil squash until soft enough to be pierced with a fork. Do not overcook it!
2. In the meantime, heat oil over medium heat in a skillet.
3. Add leeks and sauté until softened.
4. Add apple and cinnamon and sauté until squash is cooked.
5. Add squash to the mixture and gently mix.
6. Add dates, craisins, and rosemary to the bowl and continue to cook for another few minutes.
7. Season with salt and pepper and drizzle silan on top.