Raw Butternut Squash Ribbon Salad with Orange and Chile

Ingredients

• •1 whole Fresno chile
• •2 cloves garlic
• •2 tsp orange zest
• •5 Tbsp orange juice
• •2 Tbsp white wine vinegar
• •1 Tbsp extra-virgin olive oil
• •2 tsp kosher salt
• •1 whole butternut squash
• •¼ cup unsalted
• •¼ cup roasted pumpkin seeds

Cooking Instructions

1. 1.

   Whisk chile, 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 8 cups (9 oz.). 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.

   45 min

2. 2.

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

   5 min