Quick & Easy Squash Salad Recipe

1 squash = 2 meals!  Bring the autumn flavor of squash or sweet pumpkin to your table in a minimum of time. Here's how: when you have a large squash (3 pounds or more), roast or bake one portion (with butter and brown sugar), and set aside one pound for this refreshing salad.

One pound yields about 6 cups of 2- to 3-inch sheared salad ribbons for this recipe. A standard vegetable peeler makes easy work of it (it's just like peeling a carrot). This is one of my favorite ways to serve squash -- especially since it's a no-cook recipe. I use butternut when Hokkaido is not available.