Butternut Squash Salad

Source: Jim Weber


butternut squash
1⁄4 cup
raisins or currants
1 tablespoon
grated fresh ginger
1 teaspoon
salt (and pepper to taste)
1 tablespoon
olive oil
2 tablespoons
light vinegar


Wash, peel, and seed the squash. Cut into pieces that will fit in your food processor then shred in the food processor. In a large bowl, combine squash with raisins/currants.

In a small bowl, whisk together oil, vinegar, ginger, salt, and pepper. Combine with squash mixture and serve within one day.  (Recipe♦230)