Recipe by magpie diner
'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!
Top Review by Lalaloula
We loved this salad!!!! It was so fresh, spicy, sweet and yummy! The flavour combination of all the different veggies with the marinade was awesome! I used all the optional add-ins and especially enjoyed the crispness of the cucumber with the mellow squash (I used hokkaido in place of butternut). I reduced the oil a tad and left out the sugar due to personal preference.
All in all a wonderful salad recipe that I will make over and over again! YUM!
Made and reviewed for Veggie Swap #28 and the Eating Well Event in the Photo Forum November 2010.
P.S.: I added in a tomato that I needed to use up and it was really good in there, too.
- 3 lbs butternut squash (aka buttercup squash...bright orange inside)
- 1 cup raisins
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- 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
Directions See How It's Made
- 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!