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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This is a beautiful and delicious side dish that can be served over rice, quinoa, or eaten as is.
1 butternut squash, peeled and cubed (seeds removed)
1 tablespoon avocado oil
1 leek, sliced
1 apple, peeled, cored and diced
1 teaspoon Gefen Cinnamon (or more to taste)
2 Medjool dates
1/4 cup Gefen Dried Cranberries
2 tablespoons fresh rosemary
1/4 cup chopped pecans, optional
1 tablespoon Heaven & Earth Date Syrup (alternatively use maple syrup or honey)
salt, to taste
pepper, to taste
In a medium pot, boil squash until soft enough to be pierced with a fork. Do not overcook it!
In the meantime, heat oil over medium heat in a skillet.
Add leeks and sauté until softened.
Add apple and cinnamon and sauté until squash is cooked.
Add squash to the mixture and gently mix.
Add dates, craisins, and rosemary to the bowl and continue to cook for another few minutes.
Season with salt and pepper and drizzle silan on top.
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This recipe is okay, but the rosemary flavor was too strong. I recommend cutting it in half.