Butternut Squash Salad with Kaki Fruit

Halloween is already over.. but as promised, I’m sharing a pumpkin recipe with you! 

This butternut squash recipe is not only super easy, fresh and crisp it’s also a new way (for me at least!) to eat pumpkin! 

I always knew pumpkin cooked and prepared as a soup or in stews or cakes..but never really as a salad. Impress your friends and family this autumn by making this unusual Albanian recipe that you can find in Bledar Kola’s new released cookbook called: “Die neue albanische Küche”. 

~ for 4 servings ~

Ingredients:

• 400 g butternut squash aka Hokkaido pumpkin, peeled and gutted 

• 1 Kaki fruit

• 100 g dried tomatoes 

• 2 tbsp olive oil

• 1 tbsp of apple vinegar

• Salt 

• Pepper

Directions:

1. Peel the butternut squash and seed it and cut it in very thin slices. 

2. Cut in half the kaki fruit and also cut in very thin slices. 

3. Cut in tiny stripes the dried tomatoes* in olive oil (marinated in olive oil) and mix to the salad.

4. Season with olive oil, apple vinegar, salt and pepper. 

5. Ready to enjoy :) 

* I used sun-dried date tomatoes that were not marinated but already super tasty naturally! 

~ In collaboration with the beautiful interior design shop: Hausen noch schöner wohnen & Insel und Suhrkamp Verlag. ~