Moroccan Squash Salad

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'tis the season...lots of squash around. i picked up this recipe from the produce section and made it for a party. it's quite easy to throw together the night before as the flavour improves over night. you could add quite a few other things to this based on what you have on hand, see some optional suggestions. enjoy!!

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Steps

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Bring a large pot of lightly salted water on to boil.

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Meanwhile , prepare the squash by peeling / cutting off the hard skin.

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Cut in half and scoop the seeds out , then chop into 1 / 2 inch cubes.

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Cook the squash in the boiling water until knife tender , roughly 6-10 minutes.

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Add in the raisins for the last minute of cooking.

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Rather than just testing with a knife , take a piece out and try it to be sure you like the consistency.

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Strain and rinse well under cold water to cool everything down - set aside.

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Whisk together the lemon juice , olive oil , garlic , sugar , salt , cumin , cinnamon and cayenne.

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Add the cooled down squash and raisins to a large bowl , toss in the parsley , the almonds , any optional ingredients and the dressing.

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Serve at room temperature.

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Enjoy !.

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Ingredients

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butternut squash, raisins, fresh lemon juice, olive oil, garlic cloves, brown sugar, sea salt, ground cumin, ground cinnamon, cayenne, fresh parsley, slivered almonds, cucumbers, green onions, red onion, radish