Butternut squash salad

Butternut squash salad

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

Vegetables have always been a big part of my daily diet – I just love them – so Christmas and other holidays can be hard for me, because there is so much meat and fat involved. I find that if I include a lot of vegetables I feel so much better, so my Christmas dinner has a lot of salads and vegetable combinations.

Ingredients

Quantity Ingredient
1 butternut squash
3 tablespoons olive oil
1 teaspoon szechuan peppercorns, crushed with a pestle and mortar
1/2 red cabbage
sea salt
freshly ground black pepper
1 bunch coriander, to serve

For the dressing

Quantity Ingredient
1 tablespoon grapeseed oil
3 tablespoons soy sauce
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Cut the squash in half lengthways, remove all the seeds and cut across into thin slices, 5mm thick, with the peel still on. Spread out on a baking sheet lined with baking parchment, mix with the olive oil, Szechuan pepper and some salt and bake for 10 minutes, then leave to cool on the sheet.
  3. While the squash is in the oven, cut the red cabbage into slices about 5mm thick, rinse in cold water and drain well.
  4. Mix the dressing ingredients together, and just before serving mix the butternut, red cabbage and dressing together, place on a serving dish and decorate with coriander (cilantro).
Tags:
Scandinavian
Danish
Swedish
comfort food
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