Butternut and Date Salad

Cut the squash into 2-inch chunks. Using a mandoline or vegetable peeler, shave the chunks into thin slivers.

Place squash shavings in large bowl and add lemon zest and juice, olive oil and sugar. Season with a few pinches of salt and pepper and toss to coat. Macerate for 10 minutes, or until shavings tenderize (this could take up to 30 minutes, and once tender you can hold them for up to 6 hours). Toss with dates and season to taste with more salt and lemon juice.

Pour buttermilk into a small bowl and season with salt and pepper. Smear the buttermilk on a serving platter and top with shaved mixture. Sprinkle with pumpkin seeds.