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Raw Butternut Squash with Cranberry Dressing


A great dish to prepare in the fall or for Thanksgiving. I would have never thought to eat butternut squash raw.

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Rate this recipe 4.7/5 (3 Votes)


  • 1/2 c fresh or frozen cranberries, picked over and rinsed
  • 3/4 c orange juice
  • 1 T minced ginger
  • 3 T olive oil
  • 2 T honey
  • salt and pepper
  • 1 butternut squash (about 1 1/2 lbs) peeled and seeded



Step 1

Combine the cranberries, orange juice, and ginger in a small saucepan. Over low heat cover and cook, stirring occasionally until cranberries begin to break about 10 minutes. Remove from the heat and add the oil, 1 T honey, and some salt and pepper. Stir until combined.
Meanwhile grate the squash by hand or food processor. Transfer to a bowl and toss with 1 T honey. Toss with the dressing and serve warm or room temperature. You can substitute 1/2 c red or green seedless grapes for the cranberries.

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