Butternut Squash Salad

Rank kitchen

I recently went to an Italian restaurant for pizza and was intrigued by the squash salad they served as an appetizer. I shared it with my girlfriend and we both loved it. Here's my take on a butternut squash salad. I serve it with a cashew spread, but this option is by no means mandatory.

Butternut Squash Salad (4 to 6 servings)

Ingredients

• 1 butternut squash
• 30 ml of tamari
• 15 ml maple syrup
• 15 ml toasted sesame oil
• 10 ml apple cider vinegar
• A pinch of finely crushed allspice
• 125 ml cashew spread (see previous recipe)
• Fresh coriander leaves

Preparation

Cut the squash in half, remove the seeds, peel it, and bake it in a Pyrex dish at 180°C for about 40 minutes until the flesh is tender. Once the squash is cooked, let it cool, then cut the flesh into cubes to obtain 500 ml of small cubes. Prepare a marinade sauce with the tamari, maple syrup, toasted sesame oil, vinegar, and ground allspice. Marinate the squash cubes in this marinade for 1 hour, stirring occasionally. Arrange the squash cubes artistically on a plate, top with 25 ml of cashew nut spread, and garnish with a sprinkle of fresh coriander leaves.

You like my recipes. There are 200 of them in my book The Daily Feast !

Yves Gagnon, author and seed producer.