raw butternut squash with goat cheese, dates & chiles

Yes, 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 neon color. Though you can shave the squash into ribbons with a vegetable peeler, I prefer the slaw-like crunch of matchsticks, which take some patience, sure, but are worth it, especially if you turn on music while you chop, chop, chop. Any hot pepper works here—jalapeño, fresno, and serrano are all reliable picks. Likewise, the vinegar is flexible: If you don’t have rice, try another mild variety, like apple cider or white wine. Dates can make way for jumbo raisins or tart cherries. And in lieu of fresh goat cheese, feta works wonders. Just don’t cook the squash.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the chile, vinegar, and a pinch of salt in a small bowl.

Step 2

Peel the squash and julienne into thin-as-possible matchsticks. I do this by cutting the top of the squash into rounds, stacking those, and slicing. Then halve the bottom of the squash, scoop out the seeds, and slice. Add the matchsticks to a big bowl, season with salt to taste, and toss. Let hang out for at least 5 minutes to slightly wilt.

Step 3

Meanwhile, halve, pit, and slice the dates.

Step 4

Add the soaked chiles, spicy vinegar, and dates to the butternut squash. Drizzle with oil (I eyeball a few tablespoons) and toss. Taste and adjust the salt, vinegar, and oil if needed.

Step 5

Transfer the salad to a platter or plates. Crumble the cheese into bite-size pieces and sprinkle these on top.