Raw Butternut Squash Salad With Cranberry Dressing 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.)

ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
• Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
• Cut corn kernels off cob; place in a container with the butternut squash.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
• Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.

COUSCOUS SALAD WITH BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• Pre-heat oven to 425°F
• Toss the squash cubes and the onion slices with a bit of olive oil and salt.
• Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
• Cover the cranberries with very hot water and set them aside to plump while the squash is cooking.
• Drain before combining with the other ingredients.
• Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt.
• Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.
• In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
• Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl.
• Pour the dressing over the salad and stir to combine.
• Taste to check seasoning and add salt if needed.

BUTTERNUT SQUASH SALAD WITH CURRY DRESSING

Steps:

• Cook squash by your favorite method until just tender, not mushy.
• How we cook the squash: Preheat oven to 400. Peel the squash, then cut in half to remove seeds. Cut in 1" slices. Spray baking pan with non-stick spray. Put slices on pan and spray them. Cover tightly. Bake 20 minutes until just tender when pierced with a fork.
• Cool squash, and cut into chunks (about 1" cubes if you're trying to measure).
• Combine remaining ingredients and toss with squash.