Love butternut squash but are tired of roasting it? Try this simple twist on cole slaw.
- 1 butternut squash – peeled, seeded and grated
- 1 fennel bulb – chopped
- 1/2 c fresh parsley – chopped
- 1/4 c dried unsweetened cranberries – chopped
- 1/4 c pumpkin seeds
- 1/4 c olive oil
- 1/4 c apple cider vinegar
- 1-2 T maple syrup
- 1 T dijon mustard
- sea salt & pepper to taste
Peel, seed and shred the butternut squash. You can use a hand grater or food processor. I generally use a hand grater because I don’t like cleaning up the food processor, but in this case, I was actually glad that I used the food processor. It really helped speed up the process.
Chop off the top portion of your fennel bulb and save for soups, stews or smoothies. Give the fennel bulb a rough chop.
Separate the stems from the parsley leaves and chop.
Combine the shredded squash, fennel, parsley, cranberries and pumpkin seeds in a large bowl.
Whisk together the dressing ingredients and pour over squash mixture.
Toss and serve.