Butternut Squash Coleslaw Food

BUTTERNUT SQUASH SLAW

Butternut Squash Slaw image

Provided by Damaris Phillips

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 9

Ingredients

2 tablespoons maple syrup
2 tablespoons vegetable oil
3 tablespoons sherry vinegar
1 pound butternut squash, peeled, grated on a box grater
1/2 bunch flat-leaf parsley, leaves chopped
2 tablespoons chopped dried cherries
1/4 cup sunflower seeds, toasted
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper

Steps:

Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING

Butternut Squash Coleslaw with Honey Goat Cheese Dressing image

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 ounces fresh creamy goat cheese, room temperature
1 1/2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 medium butternut squash
1/2 cup dried cranberries
1/2 cup toasted walnuts
2 tablespoons chopped parsley leaves
Special equipment: mandoline

Steps:

In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

BUTTERNUT SLAW - TYLER FLORENCE

Butternut Slaw - Tyler Florence image

Make and share this Butternut Slaw - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup chopped walnuts
1 1/2 lbs butternut squash (1 medium squash)
4 ounces fresh goat cheese, at room temperature
1 1/2 tablespoons honey
2 teaspoons apple cider vinegar
1/2 lemon, juice of
3 tablespoons extra virgin olive oil
kosher salt, to taste
ground black pepper, to taste
1/2 cup dried sweetened cranberries
2 tablespoons chopped fresh parsley

Steps:

Over medium-low heat, in a dry pan, toast walnuts, shaking pan frequently. Remove nuts to a plate as soon as they begin to smell nutty.
Peel squash with a potato peeler or knife. Shred finely using a box grater, mandoline or food processor.
In a bowl, whisk together goat cheese, honey, cider vinegar and lemon juice. When smooth, drizzle in olive oil, whisking constantly. Season with salt and pepper.
Toss squash, walnuts, cranberries and parsley in dressing until fully coated. Cover tightly and refrigerate at least 1 hour before serving.

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