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)
Need to make a substitution?
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.