So much is happening around here! I’m really excited to not only be hosting this week’s Food Matters Project recipe, but also to be a new manager of the Project (along with Lexi of Lexi’s Kitchen). I’m hoping that we can breathe some new life into it and get people talking about it. It really is a fantastic project – you can find out more about it here – and we are always happy to have more participants, so if you think you might be interested, please do join us for a recipe or two and I’m sure you’ll love it as much as I do! You can find the other group members’ interpretation of this recipe here.
And don’t forget to check out our newly updated Pinterest board for tons of recipe inspiration!
This week I chose a Raw Butternut Salad with Cranberry Dressing, mostly because I was in student-mode when I was looking through the cookbook. I knew I would have a lot going on this week and so I tried to pick something that wouldn’t be too time consuming. Also, I had never tried raw squash before!
Plus, even though we already had Canadian Thanksgiving, there’s still plenty of time to squeeze in some healthy side dishes for American Thanksgiving – and this one is suitable for a gluten-free and vegan diet.
The squash was just a little crunchy, made softer by the cranberry sauce. I added pecans and a couple drops of stevia because my sauce was quite tart. Also of note is that 1 tbsp of ginger ended up making a reeeeeally gingery sauce, so if that’s not your thing you might want to go a little easy on the ginger. I added a pinch of cinnamon because I just couldn’t resist. I would definitely make this again as a quick side dish. It comes together really quickly, making it perfect for a weeknight dinner.
I also only used half of the squash for the raw salad. The rest went in the oven at 350F for 30 mins, tossed with coconut oil, nutmeg, salt, and pepper. Tried and true but oh so tasty!
RAW BUTTERNUT SALAD WITH CRANBERRY DRESSING
From The Food Matters Cookbook
1/2 cup fresh or frozen cranberries, picked over and rinsed
3/4 cup orange juice
1 tablespoon minced ginger
3 tablespoons olive oil
1 tablespoon honey
salt and black pepper
1 butternut squash (about 1 1/2 pounds), peeled and rinsed
1. 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 the cranberries from the heat and add the oil, honey, and some salt and pepper. Stir until well combined.
2. Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the 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.)