Butternut Squash Salad

By Sidonie Maroon, Culinary Educator for The Food Co-op

An Excerpt from our Holiday edition of Around The Table, you can find that here

Ingredients

3 lb. butternut squash peeled and cut into a medium dice

1 cup chopped parsley

Dressing

½ cup maple syrup

½ cup fresh lemon juice plus zest of whole lemon

⅓ cup avocado oil

1 teaspoon sea salt

¼ teaspoon cayenne pepper

1/4 cup candied ginger made into a paste

Directions

1) On a baking sheet lined with parchment roast squash with oil at 425 F, stir and roast another until easily pierced with a knife about 35-40 minutes.

2) Dressing: Make a paste out of the candied ginger by pulsing in a food processor. Add the other ingredients and process until emulsified.

Pour over squash, toss and marinate for several hours

Sprinkle parsley over before serving.

Taste to correct salt.