Yes! When in peak season and peak flavor, you can enjoy butternut squash raw. Ribbons of its sweet buttery flesh bejeweled with pomegranate and pumpkin seeds make for a vibrant salad that is much easier to put together than its good looks would suggest. And an orange marinade is the secret flavor booster in this recipe. The longer the squash marinates, the more tender it will become, making this a good make-ahead salad option.
AdvertisementUnderwater aril magic
To avoid painting your kitchen red when removing seeds (arils) from a pomegranate, cut the fruit into quarters and then submerge them in a bowl of cold water. Break seeds away from the white, pithy part of the fruit while underwater. Drain and retain seeds.
- 2 tsp orange zest
- 1/3 cup fresh orange juice
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp white-wine vinegar
- 2 small garlic cloves peeled and grated or very finely chopped
- 2 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp dried red pepper flakes
- 1 medium butternut squash peeled, about 2 lbs
- 3/4 cup pomegranate seeds
- 1/4 cup unsalted pumpkin seeds
- In large bowl, whisk together orange zest, orange juice, olive oil, vinegar, garlic, thyme, salt, and chili flakes.
- Using vegetable peeler, slice lengthwise strips off the neck of squash to make long ribbons. Save bulb of squash for another use. Add squash ribbons to bowl with dressing and toss to coat. Let sit, tossing occasionally, for at least 1 hour to tenderize and marinate.
- Toss in pomegranate seeds and pumpkin seeds, then using tongs, transfer to serving plates.
Per serving: 156 calories; 3 g protein; 5 g total fat (1 g sat. fat); 29 g total carbohydrates (8 g sugars, 4 g fiber); 300 mg sodium
