Butternut Squash Coleslaw

• 4 ounces fresh creamy goat cheese, room temperature
• 1 1/2 tablespoons honey
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons apple cider vinegar
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
• 1 medium butternut squash
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts
• 2 tablespoons chopped parsley leaves
• Special equipment: mandoline

1. In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
2. Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

goat cheese, honey, extravirgin olive oil, apple cider vinegar, lemon, kosher salt, butternut squash, cranberries, walnuts, parsley, mandoline

Taken from www.epicurious.com/recipes/member/views/butternut-squash-coleslaw-51182211 (may not work)