Ingredients

• 4 cups peeled and cubed butternut squash
• 1 green or red pepper, chopped
• ¼ cup chopped parsley
• 1 T olive oil
• 1 T lemon or lime juice
• ½ t salt
• ¼ cup chopped nuts (optional)
• 1 ½ t fresh oregano
  - OR -
  ½ t dried oregano

Steam or bake the squash until tender, but not mushy. Cool. Add peppers and parsley.

In a small bowl, combine the oil, juice, salt and oregano for the dressing. Pour over the vegetables and chill. Make several hours ahead and let marinate. Garnish with nuts, if desired, just before serving.

You’ll find these tips and dozens of delicious Yeast-Fighting recipes in The Yeast Connection Cookbook.