Raw Butternut Squash Salad With Raisins And Ginger Recipes
RAW BUTTERNUT SQUASH SALAD WITH RAISINS AND GINGER
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 383 milligrams, Sugar 14 grams, TransFat 0 grams
RAW BUTTERNUT SQUASH SALAD WITH RAISINS AND GINGER
Steps:
- Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.
BUTTERNUT SQUASH WITH GINGER
Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation
Provided by Bergy
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the prepared squash in a lightly greased oven proof dish.
- Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
- Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.
Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3
RAW BUTTERNUT SQUASH SALAD WITH CRANBERRY DRESSING
People aren't accustomed to eating raw butternut squash, but when it's grated, it has a wonderful, crunchy quality, and it's also very pretty. Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger. It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.
Provided by Mark Bittman
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
- Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 577 milligrams, Sugar 12 grams
RAW BUTTERNUT SQUASH RIBBON SALAD WITH ORANGE AND CHILE
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 for your fall table.
Provided by Anna Stockwell
Categories Bon Appétit Salad Appetizer Squash Fall Butternut Squash Chile Pepper Seed Raw Vegan Vegetarian Wheat/Gluten-Free Orange Juice
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
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