Butternut Squash Salad with Dried Cranberries & Honey-Infused Vinaigrette

The below recipe will appear as part of my Sept. 19th column with Louisiana’s state newspaper, The Advocate.  Until the live link becomes available, here’s a preview of what to do with Butternut Squash this fall (minus the cooking!).  

I’m really quite taken with this recipe, especially how it features Louisiana produce center stage.  Plus, it’s fast to prepare (no more than 20-minutes), although I had to laugh at Mark Bittman who suggested a similar recipe last year for Thanksgiving took “only 5 minutes!”  

For anyone who has peeled and processed a butternut squash at home, it does not take five minutes. In fact, it can be quite tricky, so I’ve included a special “how to” on peeling and processing butternut squash below. Since this version is online, there’s a more detailed step-by-step process that I hope you will all find useful. Take a look.

–Helana

—

It’s time to rethink the way we eat raw vegetables.

Certainly veggie sticks have their place, but they’re far from the only way to serve seasonal produce. Unlikely contenders such as asparagus, zucchini and even butternut squash offer great recipe opportunities when served raw.

In fact, one of the best ways to bring out a vegetable’s natural flavor is to do very little at all. Raw vegetables pack far more in the way of texture and nutrients than their cooked counterparts. One serving of butternut squash contains considerable amounts of fiber and Vitamins A and C, much of which are lost when roasted or boiled. Plus, butternut squash is low in calories too.

Pictured: Butternut Squash Salad with Dried Cranberries is a new take on your classic Carrot Salad.  Only, this time, there’s a hint of fall and pumpkin.

For this Butternut Squash Salad with Dried Cranberries and Honey-Infused Vinaigrette, the concept is actually quite familiar. Imagine the first time you tasted your favorite carrot salad. The naturally sweet flavor of the carrots, their hardy crunch, and the candy-like addition of raisins had you going back for seconds and thirds. This salad expands upon the same idea: by opting for dried cranberries instead of raisins and freshly julienned squash instead of carrots, it’s a new, seasonal take on a classic dish. Plus, the salad is both delicate and crunchy, just like any good carrot salad would be. 

And there’s plenty of room to play around with the recipe’s ingredients. Although I’ve added ginger and a dash of allspice to the vinaigrette, substitute citrus, candied or raw ginger and cinnamon to taste.

The key is to rethink how you traditionally prepare butternut squash. By shredding the flesh into thinner, less stubborn pieces, the process brings out new flavors you may not have noticed before. Julienned butternut squash actually has a subtle pumpkin flavor that might surprise you. 

However, since raw butternut squash is notoriously tricky to peel and cut, here are some tips that will encourage safety food preparation without testing your patience: 

Size—the smaller the butternut squash, the easier peeling and preparing the vegetable will be. For this recipe, I used two locally grown 1 1/2-pound butternut squash from the farmer’s market, not one oversized gourd. Large squash are particularly stubborn to prepare, especially when peeling and cutting.

Technique—begin by removing both ends of the squash with a sharp chef’s knife. Then, stand the squash upright (flat without any tilt). Using a sharp paring knife, peel down the side of the squash. Start with the bottom rounded end first, then peel leftover skin starting at the top. This “bottom first” method will save you from shaving off edible flesh, making the process stable and faster.

Thickness—be sure to process raw squash to a thin, short consistency. Use the julienne disc on your home food processor so your results are crisp, but tender pieces.

Pictured: have trouble preparing butternut squash? These four steps make it easier (and safer) to prepare.  See instructions above the image and more detailed breakdown below.

Eating raw vegetables is an unbelievably simple idea, and one you can use to save time (and calories). This fall, try unlikely raw dishes that feature butternut squash to unpack new flavors, textures and experiences. Dig in.

Butternut Squash Salad with Dried Cranberries and Honey-Infused Vinaigrette

Yield: 8 (1/2-cup) servings

Prep Time: 10 to 15 minutes

Cook Time: 5 minutes

Ingredients:

*4 cups butternut squash, julienned

*1 cup dried cranberries

—Vinaigrette—

*1/2 cup vegetable oil, or other neutral oil

*4 tablespoons good quality red wine vinegar

*2 Tbls. honey

*2 tsps. ginger

*dash of allspice

*Salt and pepper, to taste

1.) Prepare vinaigrette: whisk together vegetable oil, red wine vinegar, honey, ginger and allspice. Season with salt and pepper to taste.

2.) Prepare squash: slice off ends…

and peel, starting with the bottom, rounded part first (see details above)…

chop off rounded bottoms…

cut both pieces in half and scrape seeds out of core.

3.) Using a sharp knife (such as a chef’s knife), cut squash into long strips thin enough to feed through the mouth of your food processor, about 2 inches in thickness.

4.) Using your food processor’s “julienne disc,” feed squash through opening and process.

5.) Transfer squash to a large bowl and fold in cranberries. When ready to serve, toss with vinaigrette. Serve chilled.

—

Follow Me on Pinterest: http://pinterest.com/helana/

Twitter: https://twitter.com/DancesWLobsters

Facebook: https://www.facebook.com/pages/Clearly-Delicious/103136413059101

Tumblr: http://clearlydelicious.tumblr.com/

Instagram: http://instagram.com/helanabrigman 

Butternut Squash Salad with Dried Cranberries & Honey-Infused Vinaigrette, 4.5 out of 5 based on 6 ratings Google+