Moroccan Squash Salad

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Preparation time: 15 minutes
Cooking time: 5 minutes

Difficulty: Easy - for beginners
Serves: 8

Dietary guidance: v v d 

Tags: salad · side ·


3 lb. buttercup or butternut squash, peeled, seeded and cut into cubes
1 cup raisins
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 tsp. light brown sugar
1 tsp salt
1 tsp ground cumin
3/4 tsp. ground cinnamon
1/8 tsp. cayenne pepper
1/4 cup chopped fresh cilantro or parsley
1/2 cup almond slivers, toasted


1) Cook squash in large pot boiling water for 5 minutes or until just knife tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool
2) whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin, cinnamon and cayeene in a large serving bowl. Add squash and raisins, cliantro, and almods. Toss lightly to coat. Serve at room temperature


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