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Spicy Squash Salad with Ginger-Lime Dressing

a spicy, flavor packed salad that uses both acorn & butternut squash! Please consider leaving a picture or comment if you decide to try this recipe!

Source: www.marthastewart.com (Entered by Ariana Giddens)
Serves: 6

1 pound Butternut squash (peeled, halved, and cut into 3/4-inch pieces)      View Available Products
1 pound Acorn squash (peeled and cut into 3/4-inch wedges)      View Available Products
1/4 cup Shallot (thinly sliced)
1/4 cup Lime juice
1/2 cup Safflower oil
1 or 2 Thai chiles (thinly sliced, ribs and seeds removed)      View Available Products
2 teaspoons Finely grated fresh ginger
1/3 cup Fresh basil (sliced) (plus more for serving)      View Available Products
1/4 cup Fresh mint (sliced) (plus more for serving)      View Available Products
8 cups Lettuce (mixed types if possible)      View Available Products

Step by Step Instructions
  1. Bring 2 inches of water to a boil in large pot with either a steamer or colander inside. Add both kinds of squash chunks and season with salt. Cover and cook for 7 minutes. Transfer the squash to a baking sheet to cool for 30 minutes. Be sure the squash is all in a single layer on the sheet.
  2. While the squash cools, combine the shallot & lime juice in a bowl and let the mixture stand for 10 minutes, then whisk the oil, chiles, and ginger in.
  3. Toss the squash with the herbs & 1/2 cup of the dressing to coat, then season with salt. Toss the lettuces with 2 or 3 tablespoons of dressing, then season with salt.
  4. Arrange the squash & lettuce on plates and top with remaining dressing & additional herbs before serving.


Comments added by fellow market members.