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Add a photoI found this wonderful raw butternut squash recipe at Choosingraw.com, inspired by Mark Bittman from the NYTimes. A sharp vinaigrette with fresh herbs also is wonderful with raw butternut squash.
Ингредиенты
- 1 butternut squash (about 1 1/2 pounds), peeled and seeded
- 1/2 cup dried cranberries
- Salt and freshly ground black pepper
- 2 Tablespoons chopped fresh cilantro or mint (I used cilantro)
- Maple-Cinnamon Vinaigrette:
- ½ cup extra-virgin olive oil
- 2-3 Tablespoons balsamic vinegar (start with two)
- ¼ cup grade B maple syrup
- 1 teaspoon cinnamon
- 2 Tablespoons Dijon mustard
- 3 Tablespoons water
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Инструкции
- Grate the squash using the larges holes of a box grater. Combine the squash, dried cranberries, salt and black pepper in a bowl. Add vinaigrette to taste. Toss, taste, and adjust the seasoning. Sprinkle with chopped cilantro; serve immediately, or cover and refrigerate for up to several hours.
- To make the vinaigrette: Blend all ingredients in a blender or food processor. Add a small amount of additional water to thin, if necessary--but it probably won't be.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 243 | 81% |
| Total Fat 27.52g | 34% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 234mg | 10% |
| Potassium 33mg | 1% |
| Total Carbs 15.12g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 11.43g | 8% |
| Protein 0.42g | 1% |
