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Acorn Squash Slaw

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Author: athomewithrebecka


  • 1 large acorn squash any variety squash
  • 2 tablespoons scallions white part only
  • ¾ cups rice vinegar
  • ½ cup water
  • 1 ½ tablespoons lemon juice
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoons brown sugar
  • 1 ½ tablespoons granulated sugar
  • 1 cup craisins


  • Cut acorn squash in half and remove seeds, remove green skin with a vegetable peeler, from stem to stem, cut into thirds or fourths, this way the shreds will be a little longer and texture less like coleslaw.
  • Using a food processor, using the shredder attachment, process pieces in batches, place shreds in a large mixing bowl sprinkle with 1 tablespoon lemon juice, reserving the other ½ tablespoon for the dressing.
  • Vinaigrette
  • Using a food processor blend together scallions, vinegar, water, ½ tablespoon lemon juice, olive oil, and sugars until emulsified, 30 seconds to 1 minute. Pour dressing over shredded squash, add craisins and toss to combine. Cover and refrigerate for 20-30 minutes before serving.


I plan to experiment with the recipe using different varieties of squash to determine which has the best flavor. This year my holiday table will be dressed with this beautiful and delicious side dish!