Butternut Squash Slaw
This recipe comes from Toni Trupti D’Angelo, a long time student of Shri Anandi Ma. Many of you know her as the head cook for retreats and other events in CT for many years. This simple recipe offers a change from the usual side salad and takes advantage of the ready availability of this popular winter squash. Toni says the raw squash is earthy but mild, and this salad makes a nice side dish to a veggie burger.
3 cups shredded butternut squash
½ cup toasted and chopped nuts (walnuts, almonds or your preference)
1 cup dried fruit such as cranberries or raisins
2 tablespoons olive oil
1 lemon, juiced
1 tablespoon honey, optional
pinch of salt
Peel the squash and remove the seeds. Using a food processor or the large side of a box grater, shred the squash into a large bowl. Add the nuts and dried fruit and toss. In a small bowl, whisk together the oil, lemon juice, honey, and salt. Add to the squash mixture and toss gently. Serve.