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Recipesalad Vegetarian
Moroccan Squash Salad
lots of squash around. i picked up this recipe from the produce section and made it for a party. it's quite easy to throw together the night before as the flavour improves over night. you could add quite a few other things to this based on what you have on hand, see some optional suggestions. enjoy!
complex16 ingredients11 preparation steps
Ingredients
- butternut squash
- raisins
- fresh lemon juice
- olive oil
- garlic cloves
- brown sugar
- sea salt
- ground cumin
- ground cinnamon
- cayenne
- fresh parsley
- slivered almonds
- cucumbers
- green onions
- red onion
- radish
Preparation
- 1bring a large pot of lightly salted water on to boil
- 2meanwhile , prepare the squash by peeling / cutting off the hard skin
- 3cut in half and scoop the seeds out , then chop into 1 / 2 inch cubes
- 4cook the squash in the boiling water until knife tender , roughly 6-10 minutes
- 5add in the raisins for the last minute of cooking
- 6rather than just testing with a knife , take a piece out and try it to be sure you like the consistency
- 7strain and rinse well under cold water to cool everything down - set aside
- 8whisk together the lemon juice , olive oil , garlic , sugar , salt , cumin , cinnamon and cayenne
- 9add the cooled down squash and raisins to a large bowl , toss in the parsley , the almonds , any optional ingredients and the dressing
- 10serve at room temperature
- 11enjoy !