1 butternut squash (about 1 1/2 lb), peeled, seeded and grated1/2 c raisins1/4 c vegetable oil1 to 2 tbsp sherry vinegar, or to taste1 tbsp minced fresh ginger
Salt and freshly ground black pepper
Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.
From the New York Times, November 17 2010