| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 3 1/2 cups |
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons vegetable oil
- 3 tablespoons sherry vinegar
- 1 pound butternut squash, peeled, grated on a box grater
- 1/2 bunch flat-leaf parsley, leaves chopped
- 2 tablespoons chopped dried cherries
- 1/4 cup sunflower seeds, toasted
- Kosher salt and coarsely ground black pepper
- Kosher salt and coarsely ground black pepper
Instructions
- Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 179 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 367 mg |
Reviews
This was a waste of a good Butternut Squash. Maybe people don’t want to say so because the host is so cute, so I will add my “Bless her heart” here and tell you not to waste your squash. Maybe sweet potatoes would work better they have a milder taste raw.
I am loving this slaw!!! It is such a refreshing take on a side dish. Love how easy it is to prepare but more importantly how flavorful it is. You rocked it on this one Damaris!! Once my daughter tried what was leftover the next day she insisted on the recipe.
This caught my eye bc I discovered how raw beets prepped this way are so good and sweet. So why not butternut squash. Will try it…will use the food processor bc this squash is hard as a rock. Also wondering how it would be if using a spiralizer, like long spaghetti, hmmmm. Will used dried cranberries bc that’s what I have on hand, will report back soon. Thanks for the inspiration.
This was really good! I haven’t been able to find sherry vinegar, so used apple cider vinegar and I think it was just fine. I did use a box grater as I think the food processor may make the squash a little dense/heavy. I actually used a paper towel to hold onto the squash, which gave me a better grip and a little more security for my knuckles. I loved the brightness of the vinegar and dried cherries with the squash. It really was yummy and will plan to make for Thanksgiving!
I had to go to a specialty store to get sherry vinegar a pain in the neck. I like to try a recipe exactly the first time to get the true taste. It wasn’t bad, I hand grated the squash figuring that all the juices would be needed. Boy was that a chore I had to take long breaks to give my hands a break. Not sure all that work was worth it.
It was just ok nothing great but I was glad I tried it just because it was really different. Trying to incorporate different recipes into my life. I get bored of just regular old salad so I thought I’d try this along with her sloppy joes as the main dish. Both were a 3 star dish maybe my palate isn’t used to raw and meatless dishes.
When I made this recipe, I used the food processor to grate the squash. Next time, after grating the squash in the processor, I’ll put in a blade and pulse it a few time, to break them up a bit more. I think that it would give the slaw a better texture. The dried cherries I had on hand were bing cherries. I would good to have the recipe updated to know if tart cherries are preferred. Otherwise this was a good way to use a butternut squash.
I never thought of eating squash in a raw dish before (although I always nibble a bit of squash or pumpkin when cutting them up). I made it the next day and it is addictive! Will definitely make it again 🙂
Loved it! I subbed apple cider vinegar for the sherry vinegar. Loved that the slaw held up, with a little crunch to the squash. Also enjoyed the little sweetness from the cherries.
I wasn’t sure what to do with the butternut squash I had bought and never knew you could use it to make slaw. Other than grating the squash (maybe I’ll use the food processor the next time)it was easy and yummy. Loved the sweetness of the cherries and the crunchiness of the sunflower seeds. I added those right before I served the slaw.
I was a bit skeptical about raw butternut squash, but after letting the dressing sit and really get into the squash, it turned out pretty good. I added a bit of extra salt, vinegar and I added a dash of garlic powder, but it turned out pretty well, something different. Was better than expected, except that grating the squash took awhile.