Shredded Butternut Squash Recipe

Shredded Butternut Squash

Shredded Butternut Squash Recipe

Tired of boring side dishes? Pump up the flavors with this unique shredded butternut squash recipe. Made with pistachios, prunes and mint, this recipe blends in a variety of diverse flavors seamlessly.

Prep Time 30 Minutes
Cook Time 40 Minutes

Calories per seving 150

Fat 8g

Cholesterol 0mg

Sodium 50mg

Carbohydrates 20g

Fiber 4g

Sugar 4g

Protein 3g


  • 1 medium butternut squash (1 ½ pounds)
  • 2 medium shallots
  • ¹⁄3 cup shelled natural pistachios
  • 3 large Sunsweet Amaz!n™ Prunes
  • 2 tablespoons vegetable oil
  • 4 large mint leaves
  • 1 to 1 ½ tablespoons fresh lemon juice
  • Kosher salt
  • Cayenne pepper


1. Peel the butternut squash and cut it into pieces that will fit into the feeding tube of a food processor. Fit the processor with the shredding disc and shred the squash (about 3 ½ cups). Finely chop the shallots (about ¹⁄3 cups); coarsely chop the pistachios (about ¹⁄3 cup): and coarsely chop the prunes (about ¼ cup).

2. 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, turn up the heat to medium high, and cook for 3 minutes, stirring, until the squash is tender. The mixture will become soft, like a purée. Shred the mint (about 2 teaspoons). Stir in the pistachios, prunes, mint, and lemon juice. Add salt and cayenne to taste.