Name: butternut squash salad
Yield: 4
Ingredients: 1 medium butternut squash; 1 jalapeno (finely chopped); 2 garlic cloves (minced); 2 tsp orange zest; 5 tbsp fresh orange juice; 2 tbsp whine wine vinegar; 1 tbsp avocado oil; 2 tsp Himalayan salt; ½ cup raw pumpkin seeds

butternut squash salad

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Servings

Ingredients

1 medium butternut squash
1 jalapeno (finely chopped)
2 garlic cloves (minced)
2 tsp orange zest
5 tbsp fresh orange juice
2 tbsp whine wine vinegar
1 tbsp avocado oil
2 tsp Himalayan salt
½ cup raw pumpkin seeds

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Directions

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!

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butternut squash salad

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