Raw Butternut Squash Salad by Mark Bittman (NYTimes)


1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated

1/2 cup raisins

1/4 cup vegetable oil

1 to 2 tablespoons sherry vinegar, or to taste

1 tablespoon minced fresh ginger

Salt and freshly ground black pepper.


Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.

Yield: 4 servings.


This recipe is from Mark Bittman at the NYTimes



  1. Manjeeeeee says:

    nice.. thanks :) it’s yummy to hollow out the seeds, from the center-reservoir and filled it with an equi-mixture of brown sugar and butter with a little bit of cinammon, and then put that under the broiler for 25m and it was so good. the surface caramelized and the butter seeped into the vegetable center.. opposite of this raw recipe – not so healthy but really delicious

  2. Manjeeeeee says:

    how does one know if a butternut squash is ripe or not?

    • Andrew says:

      First look for butternut squash that has nice yellow and orange skin – no green or dark spots. Then lift it up. Butternut squash like any squash or melon should feel heavy and dense. So pick a few up and feel which ones feel heaviest – they are the ripe ones. Lastly, pick a squash that has a stem. Stems keep the squash from drying out too quickly. Hope this helps.

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