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raw butternut squash ribbon salad with orange and chile

www.epicurious.com
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Servings: 4

Ingredients

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Instructions

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Step 1

Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.

Step 2

Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.

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