21.   Scoop flesh out into large bowl, discarding skins.

22.   Scoop out the squash and add to the pot, discarding the skins.

23.   Squeeze out the soft garlic pulp into a small bowl, discarding skins.

24.   Squeeze the roasted garlic cloves out of the head, discarding the skin.

25.   Using the blade of a sharp knife, gently scrape away and discard the skin from the top fillet of the fish.

26.   When chicken has cooled, remove and discard skin.

27.   When chicken is cool enough to handle, remove and discard skin.

28.   When the chicken has cooled, remove and discard the skin.

29.   Mash the dates through a sieve, discarding the skin.