Butternut squash slaw
A perfectly light side for Fall weather this butternut squash slaw couldn't be easier to put together!
  • 3 cups butternut squash (about ½ of a 2 lb squash)
  • ¼ cup parsley leaves
  • ¼ cup sunflower seeds
  • ¼ cup dried cranberries
  • 1½ tablespoons honey
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • ½ lemon
  • salt and pepper to taste
  1. Peel the butternut squash, use a box grater or julienne peel to get 3 cups of butternut and place in a medium sized bowl.  Combine the honey, apple cider vinegar olive oil and lemon.  Season with salt and pepper, taste and adjust seasoning as needed, you may want to add more lemon or honey.  Add the parsley, cranberries and sunflower seeds to the butternut squash, top with the dressing and gently toss.
Recipe by Scaling Back at https://www.scalingbackblog.com/18074960941/