This is a weird dish though. Good, but weird. The squash is raw. I liked it, because it was fresh and crunchy, but it has a really unusual taste. I found it tasted better the next day, after it had sat for a while and absorbed some of the dressing. My husband wasn’t so much of a fan, as he claimed it had a raw squash taste. That’s sort of the point, but I suppose if you don’t like the raw squash taste, then you probably won’t like this.
If you’ve got any butternut squash still stashed away from your garden or CSA, this would be a good dish to try. It’s a great way to use up the squash in a lighter, more spring appropriate dish if you are sick of heavier soups and roasted vegetables. IT’s also super easy and takes just minutes to prepare.
Butternut Squash Coleslaw with Honeyed Goat Cheese Dressing
Recipe by Tyler Florence
4 ounces fresh creamy goat cheese, room temperature
1 1/2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 medium butternut squash
1/2 cup dried cranberries (I used golden raisins, though cranberries would probably be prettier.)
1/2 cup toasted walnuts
2 tablespoons chopped parsley leaves
In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Whisk it up well until fully combined.
Remove the top narrow portion of the butternut squash and peel, and reserve the bulb for another use. Or just use an entire small squash. The recipe recommends using a mandoline to cut it into long, fine matchsticks, but I don’t have a mandoline. Into the food processor it went, using the grating blade. Perfect. And probably easier than the mandoline. This should yield about 4 cups, though I probably had at least 6 and found the dressing enough to cover all that. Fold it into the dressing and add the dried fruit, walnuts, and parsley.