Butternut Squash Carpaccio
I found this recipe in a raw vegetable book, in which everything looks more like art than food. This dish is no exception, with it variety of vegetal colours including the deep orange from the butternut squash, the garden fresh green from the arugula and the beautiful vibrant pink from the pomegranates that look like jewels on the plate
This is a light starter and super healthy, it will impress your guests but hardly has any process or time involved. Mr. B as always is my primary taster and I wasn’t sure he would like my raw art adventure, however to my surprise he gave quiet a few nods, noting it as ‘a light and refreshing dish with a nice variety of textures and tastes’
Ingredients
- 2 cups arugula
- 1 tbsp. virgin olive oil
- 1 tbsp. balsamic glaze
- Cracked black pepper and sea salt, to taste
- 1/4 butternut squash, sliced thin
- 2 tbsp. pomegranate seeds
Method
- Peel the butternut squash
- Use a mandolin to slice the butternut squash
- Place the slices in the olive with salt and pepper and leave it in the fridge for 20 minutes to a few hours depending on when you are to serve
- Once the slices have softened place them on a plate
- Mix the arugula with the balsamic glaze and place on top of the Carpaccio
- Sprinkle the pomegranates over the top and serve
