Ingredients

• 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

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Instructions

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