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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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'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! 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 |
Directions:
1. 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.
2. Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
3. 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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