Butternut Salad

Directions

1. 1
   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.
2. 2
   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.
3. 3
   Sprinkle over the lemon rind, and toss.
4. 4
   Toss well with the lemon or citrus juice. (Don't use an acidic juice such as lemon, except for maybe one squeeze).
5. 5
   Use more or less juice than specified, to taste.
6. 6
   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.
7. 7
   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.
8. 8
   Serve with any pork dish, whether roasted or casseroled, or as a side dish with any other meats.