We’re not talking roasted and we’re not talking about zucchini.
We are talking about raw butternut squash.
Yep – raw.
And no, I have not converted to an all raw, vegan diet. Thanks to Lydia I was inspired to just simply try something new. And I like to make new and interesting things for my mom, who does happen to enjoy eating very healthy.
I decided to make a salad rather than a “slaw” as Lydia did based on the fact that the spinach in the store looked really good. I added walnuts because they were already in the house. I kept my salad simple for mom but the addition of your favorite crumbly cheese would put it over the top I think. The real star here was the dressing which I modified a bit from Lydia’s.
Don’t knock the raw squash until you try it. Even my red-meat loving, Irish-American guy appeared to eat some. I served it as part of a Mother’s day brunch with french toast and watermelon at the world’s most beautiful dining room.
The dressing is adapted from Lydia’s recipe because my mom likes things a little sweeter.
2 Tbsp extra virgin olive oil
2 Tbsp Apple Cider vinegar
2 Tbsp maple syrup
1 tsp Dijon mustard
1/4 tsp cinnamon
Kosher salt and fresh black pepper, to taste