Raw Butternut Squash Ribbon Salad
Photo by Alex Lau, food styling by Sue Li
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe for your fall table.
This little squash loves big-flavor toppings.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.