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American · Salad
Raw Squash with Brown Butter and Pecans
Ribbons of raw pumpkin or butternut squash dressed with vinegar-plumped currants, scallions, chile and warm brown butter, then scattered with fresh mint and toasted pecans for a lively winter salad.
- YieldServes 4 as a starter
- Hands-on32 min
- Total49 min
- Difficulty
Ingredients
- 75 gdried currants, about 1/2 cup
- 60 mlred wine vinegar, 1/4 cup
- 450 gpumpkin or butternut squash, about 1 lb; peeled and seeded
- 3scallions, trimmed (including 1 cm off the green tops), thinly sliced on an angle, soaked in ice water for 20 minutes, drained well
- ½ tspdried chile flakes
- to tastekosher salt
- to tastefreshly ground black pepper
- 56 gunsalted butter, 4 tablespoons, browned (yielding about 1/4 cup brown butter)
- 45 mlextra-virgin olive oil, 3 tablespoons
- to tastebutternut squash oil or pumpkin seed oil, a drizzleoptional
- ½ cupmint leaves, lightly packed
- 55 gpecans, about 1/2 cup, lightly toasted; some roughly chopped, some crushed
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