Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Butternut Squash Salad

  • 1/2 cup fresh or frozen cranberries, picked over and rinsed
  • 3/4 cup orange juice
  • 1 tablespoon ginger, peeled and minced
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 butternut squash (about 1 1/2 pounds), peeled and seeded
  • Opt.: 1 tablespoon fresh parsley, minced
  1. Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and bring to a boil, then simmer, stirring occasionally, until the berries have begun to break, 7-10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper, if desired. 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 well. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.) For an extra splash of color, sprinkle minced parsley on top before serving. Yield: 4 servings.