1/24/11

What to do with butternut squash? Make a warm salad.

Are you tired of the same old same recipes for butternut squash soup, lasagna, risotto and pasta? Well, I have something a little bit different for you.

Remember I wrote about a butternut squash salad I had during lunch with Cathy at Cowgirl Creamery? I decided to try and replicate it at home. But of course I had to make a few changes...plus, I could not remember if the butternut squash in Cowgirl Creamery's salad was raw or cooked.

This really not a recipe. It's just a combination of a few ingredients: butternut squash, toasted almond slivers and dried cherries.

Warm Butternut Squash Salad with Almonds and Dried Cranberries.

First, peel your butternut squash. I used one of the peelers I have from freelancing for Robyn. But obviously any peeler would do. Just make sure it's sharp.


By the way, before I continue, check out my little organizational system: I use my refridgerator and magnetic hooks to organize some of the things that I use often. Like it? I find it incredibly useful.


Back to the salad...using a box grater, grate butternut squash. That counts as exercise, right? Doesn't it look like Cheddar?


Then chop parsley and toast almonds.


Lastly, heat a bit of olive oil in a pan and saute butternut squash for about 5 minutes. Season with salt and pepper and add parsley, cranberries and almonds. Mix. Serve hot, at room temperature or cold.

Check out one of my new bowl: I bought it at Crate & Barrel outlet with Linda. Isn't it adorable? The other ones are yellow, light blue and red. I'm sure you'll see them on this blog soon enough :)


This is a great dish for vegans and vegetarians or any meat lovers who want to try something a bit different. I actually had leftovers (cold!) for breakfast.


Of course there are many variations: use dried cherries or dates, instead of almonds use pine nuts or pistachios, and you can always add fun spices like cumin, chili powder or cinnamon. You can also use carrots instead of butternut squash or even sweet potatoes.


Now a question for you: how have you used a butternut squash other than in soups, pastas or just roasting?

10 comments:

Esi said...

I saw another raw butternut salad somewhere else (maybe NY Times?) It sounds so good. I want to try it. We're both vegan today!!

K said...

Looks great! Wouldn't have thought to grate butternut squash like carrots- I've only ever cubed and roasted them for salads before.

Also- I have the same bowls, yay! In the blue color, got them as part of a birthday gift last year :o)

Cara said...

I love butternut squash! This warm salad is right up my alley. Let's see, BNS in something other than soups, pastas and roasting... I often use butternut puree in place of pumpkin puree, does that count? And how about butternut latkes - my favorite!

Megan said...

How did you know I made butternut squash soup this weekend? I have big plans to eat it all week. I never thought to use squash in a fun salad like this!

Lemmonex said...

This looks amazing but I can guarantee I would lose a knuckle grating that squash.

BlueToYou said...

i've never thought about squash as a lettuce substitute for salad. how creative! as for me and squash, we have a tenuous relationship at best. perhaps a recipe like this could bring us together once and for all.

FOODalogue said...

Nice dish -- and I like what you've done to the side of your refrigerator. So smart.

Sanura at MyLifeRunsOnFood.com said...

Wow! I am truly impressed with this recipe. It's truly a refreshing, different way to prepare squash. Beautiful!

fittoindulge.com said...

Yum. The squash looks like cheesy potatoes. :)

Lindsey said...

Shredding butternut squash?! Brillant. Equally so: the side of your refrigerator.

My kitchen was saved with a hanging rod from IKEA; love having my tools within such easy reach!

Still looking to clean up my few drawers. Where can I find magnetic hooks??