Raw Butternut Squash Salad With Cranberry Dressing

By Mark Bittman

Raw Butternut Squash Salad With Cranberry Dressing
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
3(61)
Comments
Read comments

People aren’t accustomed to eating raw butternut squash, but when it’s grated, it has a wonderful, crunchy quality, and it’s also very pretty. Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger. It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.

Featured in: Well's Vegetarian Thanksgiving 2010

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Ingredients

Yield:4 servings
  • ½cup fresh or frozen cranberries, picked over and rinsed
  • ¾cup orange juice
  • 1tablespoon minced ginger
  • 3tablespoons olive oil
  • 1tablespoon honey
  • Salt
  • Black pepper
  • 1butternut squash (about 1½ pounds), peeled and seeded
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

200 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 2 grams protein; 577 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.

  2. Step 2

    Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

Ratings

3 out of 5
61 user ratings
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Comments

Annie

This salad tasted much as raw butternut smells (unlike a favorite raw beet salad, which when dressed, seems to soak up and meld with flavors). The dressing was good! Left the salad out for a couple of hours before serving, and it released a good deal of water, which diluted the experience. I wonder if a greater proportion of dressing, sooner eating, and a dash of cayenne would have improved it.

rmhk

Was not impressed with the taste. love butternut squash but the taste was kind of bland.

Annie

This salad tasted much as raw butternut smells (unlike a favorite raw beet salad, which when dressed, seems to soak up and meld with flavors). The dressing was good! Left the salad out for a couple of hours before serving, and it released a good deal of water, which diluted the experience. I wonder if a greater proportion of dressing, sooner eating, and a dash of cayenne would have improved it.

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