I am such a fan of Joshua McFadden’s Six Seasons cookbook. I love his style of cooking—it feels so connected to not only the season but also to the garden itself. It is also clear he loves to have fun while cooking and to try new and exciting ways to enjoy vegetables. Here’s an interesting one. Raw winter squash. I wasn’t quite sure, but now… I am in! This salad is delicious. This recipe was published over at the People’s Food Co-op, head there to get your instructions.
Ingredients
½ cup dried currants
¼ cup red wine vinegar
1 pound butternut squash | peeled and seeded
3 scallions
½ teaspoon dried chile flakes
Salt and pepper
¼ unsalted butter
3 tablespoons olive oil
Pumpkin seed oil (optional)
½ cup lightly packed mint leaves
½ cup pecans | lightly toasted and roughly chopped
Head over to the Peoples Food Co-op to get the instructions.
Raw Winter Squash
with brown butter, pecans, and currants