Butternut Squash Slaw

• 2 tablespoons maple syrup
• 2 tablespoons vegetable oil
• 3 tablespoons sherry vinegar
• 1 pound butternut squash, peeled, grated on a box grater
• 1/2 bunch flat-leaf parsley, leaves chopped
• 2 tablespoons chopped dried cherries
• 1/4 cup sunflower seeds, toasted
• Kosher salt and coarsely ground black pepper

1. Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl.
2. Add the squash, parsley, dried cherries and sunflower seeds; toss well.
3. Season to taste with salt and pepper.
4. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

maple syrup, vegetable oil, sherry vinegar, butternut squash, flatleaf parsley, cherries, sunflower seeds, kosher salt

Taken from www.foodnetwork.com/recipes/damaris-phillips/butternut-squash-slaw.html (may not work)