'Tis the Season...lots of squash around. I picked up this recipe from the produce section and made it for a party. It's quite easy to throw together the night before as the flavour improves over night. You could add quite a few other things to this based on what you have on hand, see some optional suggestions. Enjoy!
2 teaspoons brown sugar (or use a sugar alternative such as agave)
1 teaspoon sea salt
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne (or to taste)
1/4 cup fresh parsley, finely chopped
1/2 cup slivered almonds, toasted
2 cups cucumbers, diced
3 green onions, sliced
1/4 red onion, minced
1 cup radish, diced
Steps:
Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside.
Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature. Enjoy!
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