Raw Butternut Squash with Cranberry Dressing

By DebCooks

A great dish to prepare in the fall or for Thanksgiving. I would have never thought to eat butternut squash raw.

Ingredients

• 1/2 c fresh or frozen cranberries, picked over and rinsed
• 3/4 c orange juice
• 1 T minced ginger
• 3 T olive oil
• 2 T honey
• salt and pepper
• 1 butternut squash (about 1 1/2 lbs) peeled and seeded

Preparation

Step 1

Combine the cranberries, orange juice, and ginger in a small saucepan. Over low heat cover and cook, stirring occasionally until cranberries begin to break about 10 minutes. Remove from the heat and add the oil, 1 T honey, and some salt and pepper. Stir until combined.
Meanwhile grate the squash by hand or food processor. Transfer to a bowl and toss with 1 T honey. Toss with the dressing and serve warm or room temperature. You can substitute 1/2 c red or green seedless grapes for the cranberries.