It's butternut squash season. I love butternut squash. Dad usually gives me a bite or two when he bakes them in the oven. I always beg for more. The other night he gave in. I later threw up on the oriental carpet in the dining room. But, now that I think of it, it might have been the bowl of oatmeal he gave me earlier in the day. It did look a bit like oatmeal. I love oatmeal.Now, this new recipe is definitely not for dogs. It is a fresh take on butternut squash and it is light and fresh and really easy to make. Except for peeling the butternut squash! Who wants to peel a butternut squash? So Dad just cut off the ends and cut it in quarters and grated it. Being careful not to grate in any of the peel.
Raw Butternut Squash Salad With Raisins and Ginger
1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated
1/2 cup raisins
1/4 cup vegetable oil
1 to 2 tablespoons sherry vinegar, or to taste
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper.
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.
Yield: 4 servings.
