Emma wants you to know you can eat butternut squash raw. And you should! When left in its natural state—not roasted, not sautéed, not boiled—it tastes like the superhero alter-ego of a carrot, with a buttery flavor, snappy texture, and ultra-vivid color. GET THE RECIPE ►► https://f52.co/3j1JrjWINGREDIENTS1 to 2 fresh chiles3 tablespoons vinegar1 medium to large butternut squashKosher salt6 Medjool dates4 ounces fetaExtra-virgin olive oilSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
