CHILLED SWEET BUTTERNUT SQUASH SALAD WITH CINNAMON

This chilled, cooked salad goes particularly well with grilled meats, especially Grilled
Spicy Kefta Brochettes (page 94) and Grilled Marinated Chicken Brochettes (page 92).
When cleaning the squash, be sure to scrape away all the stringy fibers and, when cutting,
try to keep the cubes about the same size to ensure even cooking.
CHILLED SWEET
BUTTERNUT SQUASH
SALAD WITH CINNAMON
SERVES 4
2 lb/910 g butternut squash, acorn squash,
pumpkin, or another firm-fleshed, hardskinned
squash
3 Tbsp olive oil
1⁄4 cup/60 g sugar
2 pinches salt
1⁄2 tsp orange flower water or rose water
Ground cinnamon for dusting
1 tsp toasted sesame seeds
4 thin orange slices, halved, for garnishing
Cut the rind from the squash with a heavy, sharp
knife, and scoop out the seeds. Cut the flesh
into B⁄c- to D⁄e-in/12-mm to 2-cm cubes.
In a large skillet or sauté pan, heat the olive oil
over medium-high heat. Add the squash, sugar,
and salt and cook, stirring from time to time,
for 10 minutes. Sprinkle with the orange flower
water, reduce the heat to medium, and cook
until the squash is tender but not mushy, about
10 minutes.
Transfer to a serving bowl and let cool. Cover
with plastic wrap and refrigerate until chilled.
Just before serving, lightly dust with cinnamon,
sprinkle with the sesame seeds, and garnish
with the orange slices.