Photo by Alex Lau, food styling by Sue Li
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe for your fall table.
Recipe information
Yield
4 servings
Ingredients
1 small Fresno chile, seeds removed, thinly sliced
2 garlic cloves, finely grated
2 tsp. finely grated orange zest
5 Tbsp. fresh orange juice
2 Tbsp. white wine vinegar
1 Tbsp. extra-virgin olive oil
2 tsp. kosher salt
1 medium butternut squash (about 2 lb.), peeled
¼ cup unsalted, roasted pumpkin seeds (pepitas)
Preparation
Step 1
Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.
Step 2
Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
