Butternut is better raw. Seriously.

A Big Little salad dreamy for fall. Shop Recipes Articles Give the oven a rest. This crunchy salad—with salty feta, sticky dates, and quick-witted chiles—needs little more than a sharp knife and cutting board. And, yes, that includes the butternut squash, which, when raw, tastes like the superhero alter-ego of a carrot: snappy in texture, buttery in flavor, and cheerier in color than the orange-est autumn leaf. Dig In Warmly, Emma Laperruque Food Editor, Wants to Serve This at Thanksgiving Your Ingredient List ✓ Butternut squash ✓ Feta ✓ Dates ✓ Fresh chile ✓Vinegar Go On, Try It My official recipe taster, aka my husband, always says he'll try anything once. One bite of raw butternut (even without the cheese!) was enough to make him a believer. Let's Get Started Squeaky Clean There's always a kitchen towel tossed over my shoulder to dry dishes, mop spills, and get rid of the mysterious waxy residue that butternut squash leaves on hands. Snag Yours Not-Side Salads Cheesy Fritters With Arugula Salad View Recipe Mustardy Escarole Salad With Grilled Cheese Croutons View Recipe BLT Salad View Recipe Sumac Chicken With Yogurty Cucumber Salad View Recipe What I'm Reading What Andrea Nguyen learned from loving mapo tofu. (NYT) Is there such a thing as sustainable beef? (Epicurious) Even Ina gets sick of cooking. (Taste) Big Little Recipes Every Tuesday, Emma Laperruque unleashes a dish with big flavor and the littlest ingredient list possible. Missed a week? Catch up here. Follow Us View in browser | Forward this email to a friend. Click here to unsubscribe or manage your preferences. © 2020 Food52. All Rights Reserved. 122 West 26th Street, 8th Floor, New York, NY 10001