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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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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
Vegan!

Ingredients
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
Salt
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.

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