Sunshine on your plate: Marinated squash

Marinated squash


I love looking at this bright orange-yelllow or yellowy-orange squash! It can really brighten the dark, fall days. When it’s marinated, it’s very flavorful and I like to keep it in the fridge and add it to salads–my latest fave combination is mixed greens, black olives, soaked walnuts or pecans and the squash. Delish! But let me tell you how easy it is to make the squash taste so flavorful: 

– cook the squash and discard the skin

– slice the squash into cubes

– add diced red onion and parsley/cilantro

– add cayenne pepper, salt, turmeric and yellow curry

– add a small amount of apple cider vinegar and mix well

– put the squash salad into an air-tight container or a jar and keep it refrigerated for a couple of hours or overnight.

Then you’re ready to experiment and put the pieces of sunshine into your dishes. 🙂





Karo Caran, the Rainbow Poetess, is a poet and a non/fiction writer. Her novel, "Breaking the silence: A story in paintings" focuses on the censorship of art and gay relationships in the postwar, communist Poland. Her poetry-based memoir, "Life in a Footnotes" will be published this summer.
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