Chef Remmi Smith

It’s the start of the holiday season and Thanksgiving is just around the corner – what a perfect time to utilize a perfect fall dish with squash as the main ingredient!

There are a lot of varieties of squash and they fall into two categories of winter and summer squash.

Winter squashes have thick skins and this makes them last much longer than summer squash with thin skins.

Winter squashes can be stored up to 3 months.

I used butternut squash in my recipe for this winter salad recipe and its name reflects their flavorful buttery taste.

It is kind of unusual to combine squash with salad but this combination works well together and it has a nice surprising taste.

The strawberries and cranberries add a sweet tart flavor that mix well with the buttery squash.

And let’s not forget color, the squash and the berries bring beauty to the dish!

Winter squash (which includes pumpkins) are a rich source of beta carotene which fuels our bodies to make Vitamin A. This vitamin is important to our vision and bone growth.  It is also a great source for potassium which helps prevent and lower blood pressure.  And the deeper the color of the squash provides greater amounts of vitamins and minerals.

Thanksgiving is really one of my favorite holidays not only because of the food but I get to be in the kitchen all day having fun. I am up with my mom at 5:30 AM to create our feast of Turkey, Bread Dressing, Cornbread Dressing with Cranberries, Mashed Potatoes, Sweet Potato Casserole, Giblet Gravy, Green Bean and Tomato Casserole, Cranberry Sauce, Apple and Pumpkin Pies, My Dad’s Homemade Bread Rolls and finally, Winter Salad with Butternut Squash, of course!

Hope you enjoy the recipe and I wish you a Happy Thanksgiving.

Hugs and Veggies,


Chef Remmi Smith is Sodexo’s Student Ambassador for Health and Nutrition.

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