Don’t Roast That Butternut Squash. Make This Crunchy Salad Instead. – Emma Laperruque

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re enjoying butternut squash in its natural state.

Our site has its fair share of butternut squash recipes, most of which take place in the oven or on the stove. See: these caramelized wedges with sage pesto, this garlicky galette, these crunchy chips, this cider-spiked soup, and hundreds more.


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