Morroccan Butternut Squash Salad

1. 1

   Cook squash in a large pot of boiling salted water for about 5 minutes, or until just knife tender. Add raisins during the last minute of cooking. Drain and run under cold water to cool.

2. 2

   Whisk remaining ingredients together in a large serving bowl. Add squash and raisins and toss to serve.

No nutritional information available.

No additional tips available.