Today I bring you into my kitchen to prepare together a really simple and surprising recipe: Raw Grated Butternut Squash Salad. Yes, squash doesn’t always have to be cooked. When grated raw it becomes fresh, crunchy and perfect as a light side dish.
It’s one of those recipes I make when I have little time but don’t want to give up something healthy and tasty. A few ingredients are enough and in five minutes I put a colorful dish on the table that’s different from the usual.
Squash is one of those foods that never misses in my kitchen: I prefer butternut because I can find it in various sizes and I keep it out of the refrigerator until I open it.
If you also love quick and stress-free recipes, this salad will surely become one of your favorites, just as it happened to me.
Have you ever tried it? Let me know if you give it a try.
Anna Giovannini – lappetitovienmangiando
Here are links to other easy and quick recipes:
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 1/2 lb butternut squash, already cleaned
- to taste extra virgin olive oil
- to taste balsamic vinegar
- to taste salt and pepper
Tools
- 1 Grater
- 1 Knife sharp vegetable knife
Steps
I halve the butternut squash and use the seedless half, storing the other half in the refrigerator wrapped in cling film. Using a sharp vegetable knife, I remove the skin and cut it into 4 wedges.
I coarsely grate it, place it in a large bowl (at first it will look very voluminous) and keep it in the refrigerator until serving. Then I dress it with extra virgin olive oil and balsamic vinegar.
I add salt and pepper, preferably freshly ground, and mix all the ingredients well.
I serve my Raw Grated Butternut Squash Salad immediately so it remains crunchy, although it also tastes good marinated if desired.
Tips, variations and storage
I dress the salad only just before serving to keep it fresh and crunchy.
You can store it in the refrigerator for 1 day, well sealed in a container preferably made of glass or ceramic.
Instead of balsamic vinegar you can use apple cider vinegar or lemon juice.
FAQ (Questions and Answers)
What type of squash should I use?
Choose a sweet, firm squash that is easy to grate (butternut is perfect).
Can I prepare it in advance?
Yes, but I recommend keeping it in the refrigerator and dressing it only at the time of serving so it doesn’t soften.
Can I add other seasonings?
Of course, you can personalize it with spices, seeds or cheeses.
