RCP: Raw butternut Squash Salad w/Raisins, Ginger

[Jenise]

Every time I hear myself begin a sentence with "I never heard of" I think about my dear Grammy, who basically had no appetite for any food she'd never "heard of" before. In her world, all things to be trusted were already known and anything new had to be hand-sold in a familiar disguise. Even then, it didn't always work. For instance, enchiladas were her favorite Mexican food, so when I took her to an upscale Mexican restaurant and ordered for her a plate with blue corn enchiladas? "Well, I never heard of that!", she said, then stared at her plate, which contained an enchilada uglier than anything she'd ever imagined, and which she couldn't make herself take even one bite of.

But I digress. I never heard, no, let's make this, before this morning I was unaware that anyone had successfully used raw winter squashes in food. But I instantly liked the idea when I saw the recipe below (from Mark Bittman via the NYT) for a grated butternut squash salad. But if it tastes good it makes perfect sense: the more raw vegetables we eat, the healthier we'll all be. Must try this soon!


Raw Butternut Squash Salad With Raisins and Ginger

Published: November 12, 2010

1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated
1/2 cup raisins
1/4 cup vegetable oil
1 to 2 tablespoons sherry vinegar, or to taste
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper.


Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.

Yield: 4 servings.

Sounds like it would taste just like carrot salad, no?
I would never think of eating raw butternut squash either. It reminds me though, that the caterer I used to work for served raw slices of sweet potato as a vehicle for dip.

[Jenise]

Sounds like it would taste just like carrot salad, no?
I would never think of eating raw butternut squash either. It reminds me though, that the caterer I used to work for served raw slices of sweet potato as a vehicle for dip.

I was thinking it could make an interesting fresh "relish" for Thanksgiving, with dried cranberries instead of raisins.

I like raw sweet potato! But then, I'm weird, I like a lot of things raw that most people only eat cooked. Asparagus, green beans, corn on the cob....

But then, I'm weird, I like a lot of things raw that most people only eat cooked. Asparagus, green beans, corn on the cob....

Yes, but corn is so sweet, it's hard to not to like.

I too must admit that I never even thought to eat butternut squash raw. Perhaps because for my tastes it usually needs so much deep cooking to be palatable. But I agree, this probably would work in the same way as grated carrot salad, which is something we eat often. Will have to try a version of this at some point.