“People aren’t accustomed to eating raw butternut squash,” Mr. Bittman says. “But when it’s grated, it has this wonderful, crunchy quality, and it’s also very pretty.”

Ingredients

  • ½ cup fresh or frozen cranberries, picked over and rinsed
  • ¾ cup orange juice
  • 1 tablespoon minced ginger
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • Salt
  • Black pepper
  • 1 butternut squash (about 1 1/2 pounds), peeled and seeded
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      210 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 2 grams protein; 8 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
  2. Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

Dining and Cooking