African-Inspired Squash

African-Inspired Squash

A delicious alternative for serving winter squash (butternut, acorn, hubbard, etc.) This is a family recipe brought out for the holidays for the past 20 years.
Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Tom Baillieul


  • 1 Large Butternut Squash, Pumpkin - or other winter squash - or equal amounts of Butternut Squash and Yams
  • 1 Onion (Large, diced)
  • handful Dates (pitted)
  • Apple Cider
  • 1 Apple (Tart; peeled and diced)
  • 1 tsp Chili Powder (actual amount and heat according to your preference)
  • Olive Oil or other oil for frying


  • Peel and cut up squash.
  • In a large pot, place the cut up squash and yams (if using), apples, and dates.
  • Add cider and boil until the squash is soft.
  • Drain and mash the squash, apple, and date mixture until smooth.
  • While the squash if boiling, saute the diced onion in a large skillet until golden.
  • Add the squash mixture to the onions and blend in the chili powder.
  • Fry the mixture, turning regularly until the whole mass is browned (the sugars in the squash and onions caramelize). You may want to add more oil to keep everything from sticking.
  • Add salt and pepper to taste; serve hot.