Raw Butternut Squash Ribbon Salad With Orange And Chile Food

RAW BUTTERNUT SQUASH SALAD WITH CRANBERRY DRESSING

Steps:

• Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
• Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

BUTTERNUT SQUASH, CARROT, APPLE & CRANBERRY SALAD

Steps:

• 1. Peel the butternut squash. Cut open the bulbous end and scoop out the pulp and seeds. Using a food processor (or grater), grate the squash. Transfer to a medium bowl.
• 2. Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
• 3. Peel one orange and cut into chunks. Add to the bowl.
• 4. In a small bowl, whisk together the honey, oil, and juice from the second orange. Add a dash of salt.
• 5. Drizzle over the squash mixture, tossing to lightly coat. Serve!

RAW BUTTERNUT SQUASH RIBBON SALAD WITH ORANGE AND CHILE

Steps:

• Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.
• Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.

RAW BUTTERNUT SQUASH SALAD WITH RAISINS AND GINGER

Steps:

• Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.

ROASTED BUTTERNUT SQUASH RIBBONS RECIPE

Steps:

• Preheat oven to 425 degrees Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper until coated. Spread ribbons evenly on a 13x9 inch baking sheet or arrange ribbons into a 13x9 inch rectangle on a larger baking sheet. Bake until tender 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.