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Bon Appétit

Raw Butternut Squash Ribbon Salad With Orange and Chile

By Anna Stockwell

5.0

(1)

Entwined ribbons of butternut squash topped with pumpkin seeds and sliced red chiles on a white ceramic plate.
Photo by Alex Lau, Food Styling by Sue Li

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

Recipe information

  • Yield

    4 servings

Ingredients

1 small Fresno chile, seeds removed, thinly sliced
2 garlic cloves, finely grated
2 tsp. finely grated orange zest
5 Tbsp. fresh orange juice
2 Tbsp. white wine vinegar
1 Tbsp. extra-virgin olive oil
2 tsp. kosher salt
1 medium butternut squash (about 2 lb.), peeled
1/4 cup unsalted, roasted pumpkin seeds (pepitas)

Preparation

  1. Step 1

    Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.

    Step 2

    Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.

TagsSaladFresno ChileChileVegetableOrangeCitrusFruitButternut SquashSquashPumpkin SeedSeedSideStarterLunchDinnerDairy FreeGluten FreeNut FreeRawVeganVegetarianEasyMake AheadNo-CookFallBon Appétit

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