Emma wants you to know you can eat butternut squash raw. And you should! When left in its natural state—not roasted, not sautéed, not boiled—it tastes like the superhero alter-ego of a carrot, with a buttery flavor, snappy texture, and ultra-vivid color. GET THE RECIPE ►►
INGREDIENTS
1 to 2 fresh chiles
3 tablespoons vinegar
1 medium to large butternut squash
Kosher salt
6 Medjool dates
4 ounces feta
Extra-virgin olive oil
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.