Raw and Cooked Squash

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Raw and Cooked Squash

  • 2 butternut squash, neck end only
  • lemon juice to taste
  • fine salt to taste
  • 20 ml


Peel the squash. Trim to make a large rectangle; any trimmings can be used in the purée. Shave 1 of the pieces on a meat slicer at 1mm. The raw slices will be seasoned just before serving with lemon juice, 10 ml of pumpkin oil and salt. Allow 2 slices per person.

Cut the other piece into sm