A Community Recipe by Crue
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We're not too crazy about winter squash at home, but everybody loved this recipe! I made it again today for lunch, this time using oranges and replacing the cacao nibs by chopped black olives, and it was a hit again.
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Recipe Directions
Simply mix all the vinaigrette ingredients and pour over the squash and clementines. Ideally, let stand at room temperature 30 minutes before serving topped with nuts and cacao.
Crue's Thoughts
By Crue We're not too crazy about winter squash at home, but everybody loved this recipe! I made it again today for lunch, this time using oranges and replacing the cacao nibs by chopped black olives, and it was a hit again.
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Comments
Top voted
Crue
Apr 04, 2011
It stays quite crunchy, a little bit like carrots, even after marinating, but the texture is nice and I make the dices small so even my kids can eat it.
misty
Apr 05, 2011
I grind the squash in the food processor until it is about an applesauce consistency. It is soft at that fine of a grind. I've usually prepare it as a dinner side. I might add some minced onion, some red bell pepper, some olive oil, and mix it all up well. Sometimes, I add a little apple cider vinegar. We like it here.
joannabanana
Apr 04, 2011
i've never had uncooked squash. is it hard or does letting it stand soften it up?
All
misty
Apr 05, 2011
I grind the squash in the food processor until it is about an applesauce consistency. It is soft at that fine of a grind. I've usually prepare it as a dinner side. I might add some minced onion, some red bell pepper, some olive oil, and mix it all up well. Sometimes, I add a little apple cider vinegar. We like it here.
Crue
Apr 04, 2011
It stays quite crunchy, a little bit like carrots, even after marinating, but the texture is nice and I make the dices small so even my kids can eat it.
joannabanana
Apr 04, 2011
i've never had uncooked squash. is it hard or does letting it stand soften it up?
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