raw butternut squash salad

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.

2015-06-20 16.30.23

(serves 3-4)

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

  1. Use a mandolin (or peeler) to make flat, think strips of butternut squash. Marinate with a bit of salt and olive oil to soften.
  2. Blend together all the remaining ingredients to make a creamy sauce. Pour on top of the squash and mix well.
  3. Keeps for a few days in the fridge (I didn’t die, anyway, and it still tasted fine).
Advertisements

Outraged? Hungry? Thrilled? Want to say hi?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s