Ingredients

• 1 small Fresno chile, seeds removed, thinly sliced
• 2 garlic cloves, finely grated
• 2 tsp. finely grated orange zest
• 5 Tbsp. fresh orange juice
• 2 Tbsp. white wine vinegar
• 1 Tbsp. extra-virgin olive oil
• 2 tsp. kosher salt
• 1 medium butternut squash (about 2 lb.), peeled
• 1/4 cup unsalted, roasted pumpkin seeds (pepitas)

Instructions

1. Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.
2. Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.