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Butternut Squash Slaw

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 3 1/2 cups
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2 tablespoons maple syrup

2 tablespoons vegetable oil 

3 tablespoons sherry vinegar 

1 pound butternut squash, peeled, grated on a box grater 

1/2 bunch flat-leaf parsley, leaves chopped 

2 tablespoons chopped dried cherries 

1/4 cup sunflower seeds, toasted 

Kosher salt and coarsely ground black pepper 

Kosher salt and coarsely ground black pepper


  1. Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.