butternut squash salad
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Combine jalapeno, garlic, orange zest, orange juice, vinegar oil, and salt in a large bowl. Whisk together until well incorporated.
Peal outer layer of squash and discard. Using a peeler, slice long strips, cutting lengthwise down the neck of the squash. Peel entire squash, until reaching the center.
Add strips to bowl with marinade, and toss to coat. Allow to refrigerate for several hours to tenderize. Toss in pumpkin seeds when ready to serve, and enjoy!