Butternut Squash Slaw w/ Warm Curried Bacon and Cranberry Vinaigrette

Prepared by Mary Jane Miller.  This technique, first made popular by Mark Bittman, yields a salad that can be dressed just as you would your favorite carrot slaw.  For the thanksgiving meal it’s great because it frees up oven and stove top space and can be made a day ahead.

3 slices bacon, chopped
1/2 cup fresh or frozen cranberries
3/4 cup orange juice
1 Tbsp. grated ginger
1 clove of garlic, chopped
1 tsp. curry powder
3 Tbsp. olive oil
1 Tbsp. honey
Salt and Pepper
1 butternut squash, peeled and seeded
2 Tbsp. mixed chopped fresh parsley and chives

1.  In a small saucepan, cook bacon over medium heat until crisp.  Remove and set aside.  Spoon out all but a tablespoon of the bacon fat.  Add cranberries, orange juice, ginger, garlic and curry powder.  Bring to a boil and reduce heat to a simmer.  Cook until berries pop and break down a bit, about 10 minutes.  Remove from heat and add oil, honey and season with salt and pepper.

2.  Meanwhile, grate squash in a food processor or a box grater by hand.  In a large bowl, toss squash with warm vinaigrette and reserved bacon.  Garnish with chopped herbs.

Makes 6 servings