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If you’ve always reserved butternut squash for roasting and soups here is a new recipe for you.    I’ve never been a huge fan of coleslaw, usually its too sweet and so laden with dressing that it’s a soggy mess.  This is a version of coleslaw that I can really get into, sweet, crunchy and utterly refreshing.  Butternut squash julienned into whisper thin slices, dressed lightly with a sweet vinaigrette and topped with cranberries and sunflower seeds it’s the perfect alternative to any slaw.  It’s low calorie, chock full of nutrients and vegan so it makes the perfect potluck or party salad to take along.  If you don’t have a julienne slicer use a large box grater instead, it won’t be quite as pretty but will still be delicious!  If you don’t need it to be vegan a little crumbled feta or goat cheese would make it more substantial and be a nice counterpoint to the sweetness.  

Butternut squash slaw

Ingredients:

• 3 cups butternut squash (about 1/2 of a 2 lb squash)
• 1/4 cup parsley leaves
• 1/4 cup sunflower seeds
• 1 1/2 tablespoons honey
• 2 tablespoons olive oil
• 2 teaspoons apple cider vinegar
• 1/2 lemon
• salt and pepper to taste

Method:

Peel the butternut squash, use a box grater or julienne peel to get 3 cups of butternut and place in a medium sized bowl.  Combine the honey, apple cider vinegar olive oil and lemon.  Season with salt and pepper, taste and adjust seasoning as needed, you may want to add more lemon or honey.  Add the parsley, cranberries and sunflower seeds to the butternut squash, top with the dressing and gently toss.