Butternut Salad - cooking recipe

Ingredients

1 lb/ 450 g raw peeled butternut squash
1 -2 tablespoon finely grated fresh lemon rind or 1 -2 tablespoon lime rind
1 1/2 cups/ 375 ml fresh orange juice

Preparation

Grate or process the raw butternut finely (as for carrot salad). If you're using your processor, it would obviously have to be cut into chunks beforehand.
Turn the grated butternut into a mixing bowl, and discard all the rough parts which slipped past your grater or processor or got stuck in the blades.
Sprinkle over the lemon rind, and toss.
Toss well with the lemon or citrus juice. (Don't use an acidic juice such as lemon, except for maybe one squeeze).
Use more or less juice than specified, to taste.
As stated in the intro, my impression was that the supermarket used a little concentrated orange or mixed citrus juice as well -- the salad seems to take very well to a strong citrussy taste.
Leave in a glass or plastic dish with a lid and leave in fridge overnight. If the lid is liquid-proof, turn the container over a couple of times so the citrus juices soak through all the butternut, otherwise, simply turn over the salad a few times.
Serve with any pork dish, whether roasted or casseroled, or as a side dish with any other meats.