Butternut Squash Carpaccio: Silky Fall Elegance on a Plate
Imagine paper-thin butternut squash ribbons draped like silk, kissed with lemon, scattered with peppery arugula and fluffy Parmesan clouds. This Butternut Squash Carpaccio is raw veggie artistry—vibrant, nutty, and impossibly fresh. It’s the show-stopping starter that whispers “effortless gourmet.”
A rotary grater like Geedel makes the magic painless—uniform slices in effortless cranks. No mandoline slips. No uneven cuts. Just pure, restaurant-worthy precision.
🥗Ingredients (Serves 4 as an appetizer)
1 small butternut squash (long neck only)
2 cups baby arugula
1 oz Parmesan (block)
¼ cup toasted pumpkin seeds
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp honey
Sea salt & freshly cracked black pepper
Optional: microgreens, pomegranate seeds
🔪Step-by-Step: Carpaccio in 4 Cranks
1. Prep the Squash
Peel the butternut neck. Trim ends flat.
2. Slice Like Silk
Lock your Geedel Rotary Cheese Grater with suction base.
Slicing blade: Feed squash → crank for whisper-thin, translucent rounds.
Fine shred blade: Switch and shred Parmesan into feathery wisps.
3. Dress the Canvas
Whisk oil, lemon juice, honey, salt, and pepper. Taste—bright and balanced.
4. Plate the Art
Fan sliced squash on a platter (slight overlap = elegance). Drizzle dressing. Scatter arugula, Parmesan snow, and pumpkin seeds. One final crack of pepper. Serve chilled.
🌶️Tips & Twists
Spicy Edge – Add Geedel-shred chili flakes.
Creamy Touch – Dot with ricotta.
Nutty Crunch – Geedel-crush hazelnuts (5-blade set).
Make-Ahead – Slice squash with Geedel up to 1 day ahead; dress just before serving.
Vegan Swap – Skip cheese, add nutritional yeast.
🍂Conclusion: Fall’s Finest Raw Masterpiece
This Butternut Squash Carpaccio isn’t just a salad—it’s autumn on a plate. With the cheese grinder hand crank, every crank delivers gossamer slices and snowy cheese. One tool, one platter, endless applause.
