Moroccan Squash Salad

Name: Moroccan Squash Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 lb butternut squash; 1 cup raisins; 0.25 cup fresh lemon juice; 0.25 cup olive oil; 2 garlic cloves; 2 tsp brown sugar; 1 tsp sea salt; 1 tsp ground cumin; 0.75 tsp ground cinnamon; 0.125 tsp cayenne; 0.25 cup fresh parsley; 0.5 cup slivered almonds; 2 cup cucumbers; 3 green onions; 0.25 red onion; 1 cup radish

Butternut squash, raisins and slivered almonds simmered on the stove and spiced with cumin and cinnamon.

30 min · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 10 min · 30 min total
Difficulty: medium

1
Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside.
10 min
2
Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
3
Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature.