MOROCCAN SQUASH SALAD
'Tis the Season...lots of squash around. I picked up this recipe from the produce section and made it for a party. It's quite easy to throw together the night before as the flavour improves over night. You could add quite a few other things to this based on what you have on hand, see some optional suggestions. Enjoy!
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside.
- Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
- Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature. Enjoy!
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