Butternut Squash Coleslaw Recipes

Steps:

• Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

Steps:

• 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. Stir well with a whisk until fully combined and creamy.
• Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

Steps:

• Over medium-low heat, in a dry pan, toast walnuts, shaking pan frequently. Remove nuts to a plate as soon as they begin to smell nutty.
• Peel squash with a potato peeler or knife. Shred finely using a box grater, mandoline or food processor.
• In a bowl, whisk together goat cheese, honey, cider vinegar and lemon juice. When smooth, drizzle in olive oil, whisking constantly. Season with salt and pepper.
• Toss squash, walnuts, cranberries and parsley in dressing until fully coated. Cover tightly and refrigerate at least 1 hour before serving.