Moroccan Squash Salad

Name: Moroccan Squash Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 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

(5)

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!

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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
Optional
2

cups cucumbers, diced
3

green onions, sliced
¹⁄₄

red onion, minced
1

cup radish, diced

DIRECTIONS

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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