1 1⁄2 poundbutternut squash (shredded or grated)
1⁄4 cupdried currants or chopped raisins
1 tablespoonolive oil (or to taste)
2 tablespoonscoconut or other light vinegar
1 tablespoonfresh ginger (grated fine)
Place grated squash and currants in a bowl. Whisk together the oil, vinegar, ginger, salt and pepper. Combine and serve within one day.