Raw Butternut Squash Ribbon Salad
Ingredients
- 1 small Fresno chile, seeds removed, thinly sliced
- 2 garlic cloves, finely grated
- 2 tsp. finely grated orange zest
- 5 Tbsp. fresh orange juice
- 2 Tbsp. white wine vinegar
- 1 Tbsp. extra-virgin olive oil
- 2 tsp. kosher salt
- 1 medium butternut squash (about 2 lb.), peeled
- ¼ cup unsalted, roasted pumpkin seeds (pepitas)
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