Raw Butternut Squash Ribbon Salad with Orange and Chilli

Ingredients for Raw Butternut Squash Ribbon Salad with Orange and Chilli

• 1 small Fresno chilli, seeds removed, thinly sliced

• 2 garlic cloves, finely grated

• 2 teaspoons finely grated orange zest

• 80ml fresh orange juice

• 2 tablespoons white wine vinegar

• 1 tablespoon extra-virgin olive oil

• 2 teaspoons kosher salt

• 1 medium butternut squash (about 900g .), peeled

• 35g unsalted, roasted pumpkin seeds (pepitas)

Whisk chilli, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 1925ml (250g). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.

Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.