Moroccan Squash Salad
![photo by Lalaloula](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/38/90/97/pic9YGjJ9.jpg)
photo by Lalaloula
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pop.png)
![photo by magpie diner](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/38/90/97/picHNgJtp.jpg)
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
8
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
-
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!
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
Got a question?
Share it with the community!
Reviews
-
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.<br/>All in all a wonderful salad recipe that I will make over and over again! YUM!<br/>Made and reviewed for Veggie Swap #28 and the Eating Well Event in the Photo Forum November 2010.<br/>P.S.: I added in a tomato that I needed to use up and it was really good in there, too.
-
This is a nice fall salad! Do be careful you don't over cook the squash!! I used California raisins & flat leaf parsley. I did use more dark brown sugar than called for & no cayenne per preference here. The optional I used was green onion and it went well! I followed the rest of the non optional ingredients exactly. I may make this again for DH to taste. Made for Veggie Swap 27 ~ October 2010.
-
Delicious! This has a great combination of flavors and is a great fall salad. I took it to a party and got lots of compliments. I roasted the squash instead of boiling it; I cut it into chunks as directed and then put them in a 9x13 pan, and drizzled them with olive oil and sprinkled with salt and pepper. Then they went into a 400F oven for ~35 minutes; I added the raisins for the last five minutes or so. I would not hesitate to make this again!
Tweaks
-
Delicious! This has a great combination of flavors and is a great fall salad. I took it to a party and got lots of compliments. I roasted the squash instead of boiling it; I cut it into chunks as directed and then put them in a 9x13 pan, and drizzled them with olive oil and sprinkled with salt and pepper. Then they went into a 400F oven for ~35 minutes; I added the raisins for the last five minutes or so. I would not hesitate to make this again!
RECIPE SUBMITTED BY
I first discovered recipezaar?when googling for some recipe that I can't even remember now.??Before long I was?totally addicted and still?find it such a helpful resource for all sorts of things. People have really great ideas on this site, good senses of humour and, well, good recipes.