Butternut Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb/ 450 g raw peeled butternut squash
  • 1 -2
    tablespoon finely grated fresh lemon rind or 1 -2 tablespoon lime rind
  • 1 12
    cups/ 375 ml fresh orange juice
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DIRECTIONS

  • Grate or process the raw butternut finely (as for carrot salad). If you're using your processor, it would obviously have to be cut into chunks beforehand.
  • Turn the grated butternut into a mixing bowl, and discard all the rough parts which slipped past your grater or processor or got stuck in the blades.
  • Sprinkle over the lemon rind, and toss.
  • Toss well with the lemon or citrus juice. (Don't use an acidic juice such as lemon, except for maybe one squeeze).
  • Use more or less juice than specified, to taste.
  • As stated in the intro, my impression was that the supermarket used a little concentrated orange or mixed citrus juice as well -- the salad seems to take very well to a strong citrussy taste.
  • Leave in a glass or plastic dish with a lid and leave in fridge overnight. If the lid is liquid-proof, turn the container over a couple of times so the citrus juices soak through all the butternut, otherwise, simply turn over the salad a few times.
  • Serve with any pork dish, whether roasted or casseroled, or as a side dish with any other meats.
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