Moroccan-Spiced Butternut Ribbons

Full of flavor thanks to the Moroccan-inspired spice blend, this recipe earns even more accolades because the butternut squash won’t oxidize and thwart your effort to bring color to your Thanksgiving table.

Full of flavor thanks to the Moroccan-inspired spice blend, this recipe earns even more accolades because the butternut squash won’t oxidize and thwart your effort to bring color to your Thanksgiving table. Pro tip: If you’ve ever heard that you can have a particularly nasty reaction from touching the skin of butternut squash, heed the warning: It happens, and the resulting irritation lives up to the hype. Save yourself the trouble by having a good pair of kitchen gloves on hand or, if you’re like me and forget to grab some, use a thick kitchen towel to protect your hand as you peel and thoroughly rinse the squash before you begin your ribbons.

Moroccan-Spiced Butternut Ribbons

Serves | 8 to 10 |

Dressing

  • 2 Tbsp rice vinegar
  • 2 Tbsp white wine vinegar
  • 2 cloves garlic, minced
  • 1½ tsp grated fresh ginger
  • 2 Tbsp olive oil
  • 1½ Tbsp honey
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp ground turmeric

Moroccan-Spiced Butternut Ribbons

  • 1 medium butternut squash (2½ to 3 lbs)
  • chilled dressing (recipe below)
  • 1 cup, plus 2 Tbsp, loosely packed fresh mint leaves, divided
  • ½ cup dried currants, plumped in hot water, drained

| Preparation - Dressing | In a small bowl, whisk together both vinegars, garlic and ginger. Heat olive oil in a small skillet over medium heat; add honey, cinnamon, cumin and turmeric and stir until fragrant. Remove from heat and pour into vinegar mixture. Cover and chill until cold, at least 2 hours or overnight.

| Preparation – Moroccan-Spiced Butternut Ribbons | Wearing gloves, slice the tip and tail from butternut squash so it sits flat without wobbling. Use knife to peel skin away from squash, top to bottom; use vegetable peeler to clean away any remaining skin from flesh. Rinse peeler and slice butternut flesh from tip to tail in long ribbons. Place ribbons in a large bowl and toss with chilled dressing. Chop mint leaves and add all but 2 Tbsp to butternut ribbons, tossing to distribute. Transfer to platter and top with remaining 2 Tbsp mint leaves and currants; serve cold.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

More Cook articles.