Butternut Squash Salad

Ingredients:

• Butternut Squash – 1 medium sized, peeled and seeded
• Sugar – 1 1/2 Tablespoons
• Salt – a good pinch or two
  
• Extra Virgin Olive Oil
• Garlic – 2-3 cloves, lightly smashed and peeled
• Sherry Vinegar – 1 Tablespoon
• Fresh Thyme – leaves, 1/2 teaspoon chopped  for dressing the salad and 2-3 whole sprigs to add when baking the squash.
• Black Pepper – coarsely ground ( to taste)
• Pumpkin Seeds – 2 Tablespoons
• Dried Cherries – 4 Tablespoons
• 2 Parchment-lined baking tray

Procedure:

• Preheat oven to 400°F
• Using a vegetable peeler, shave the butternut squash halves crosswise into strips, as if peeling a carrot.
  
• Place strips into a mixing bowl and sprinkle with the sugar and a pinch of salt.
• Toss well and let sit for 10-15 minutes
• Once oven is preheated, add the crushed garlic to the bowl along with a few sprigs of fresh thyme.
• Drizzle in in some olive oil, just enough to coat the squash. Divide and spread the squash mixture in a single layer onto the 2 parchment-lined baking tray.
• Bake for 7-10 minutes, or until the edges begin to curl and slightly brown.
• Remove and let cool completely before dressing the salad.
• Once cool, remove the garlic and thyme sprigs. Add the cooked strips to a salad bowl.
• Sprinkle with the sherry vinegar, chopped thyme, and fresh cracked black pepper.
• Toss carefully. Adjust seasonings, if necessary.
• Garnish with the dried cherries and pumpkin seeds and serve.

Tip – This dish can also be made without cooking the squash.  Simply follow all instructions and omit the baking. It is delicious as a raw salad and even quicker to make.