Ingredients
| 1 butternut squash, peeled | |
| a generous drizzle of cold-pressed sunflower oil | |
| 3 tablespoons unpasteurised cider vinegar | |
| 1 teaspoon runny honey | |
| 1 teaspoon wholegrain mustard | |
| 40g pumpkin seeds, lightly toasted | |
| 40g sunflower seeds, lightly toasted | |
| a small handful of roughly chopped flat-leafed parsley |
Butternut squash, because autumn demands something cosy. A little sweet, a little savoury and proof that salad doesn’t have to be boring.
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Instructions
| 1. | Peel the flesh of the butternut squash into long ribbons, rotating the squash as you go, until you are left with nothing but the fibrous core. |
| 2. | Discard the core and seeds. |
| 3. | Put the squash ribbons into a large bowl along with the sunflower oil, cider vinegar, honey, wholegrain mustard, toasted pumpkin seeds, toasted sunflower seeds, chopped parsley and a good pinch of flaky salt. |
| 4. | Massage everything gently but thoroughly, allowing the ribbons to soften slightly and absorb the dressing. |
| 5. | Taste and adjust seasoning if needed. |
| 6. | Serve immediately if you prefer it fresh and crunchy, or allow it to sit briefly for a slightly softer and more marinated texture. |
Recipes & food styling Josh Phillips
Photography Sam Stewart