Raw Butternut Squash Ribbon Salad with Orange and Chile
['1 small Fresno chile, seeds removed, thinly sliced', '2 garlic cloves, finely grated', '2 tsp. finely grated orange zest', '5 Tbsp. fresh orange juice', '2 Tbsp. white wine vinegar', '1 Tbsp. extra-virgin olive oil', '2 tsp. kosher salt', '1 medium butternut squash (about 2 lb.), peeled', '1/4 cup unsalted', 'roasted pumpkin seeds (pepitas)']
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.
Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.