I found this recipe in the Metro a while ago and it intrigued me sufficiently to whip out my mandolin and give it a go. It was really tasty, though the hardness of the raw squash was initially confusing.
1 medium butternut squash, peeled
6 tbsp olive oil
1/4 cup cashews, soaked for a couple of hours in water then drained
4 tbsp cider vinegar
2 tbsp dijon mustard
2 tbsp sugar
2 tbsp lemon juice
1 clove garlic
1/2 tsp chilli flakes
1/2 tsp salt
Pumpkin seeds to serve
- Use a mandolin (or peeler) to make flat, think strips of butternut squash. Marinate with a bit of salt and olive oil to soften.
- Blend together all the remaining ingredients to make a creamy sauce. Pour on top of the squash and mix well.
- Keeps for a few days in the fridge (I didn’t die, anyway, and it still tasted fine).