Yes, winter squashes can be eaten raw. Grated, or finely chopped, though grating is infinitely easier. Butternut squash is the default squash here, but I’ve made this with other squash. The recipe here is just a simple guide. Use whatever dressings you have or like. You can also combine this with other roots for a grated root salad. For dressing ideas, use our search engine. A few years back I posted several dressings for raw carrot salad, which would work equally well here.
3 c winter squash, peeled, seeded, coarsely grated
1/2 c dried fruit–raisins, dried cherries, cranberries, currants…
1/4 c vegetable oil
1 – 2 T vinegar
1 T peeled, minced fresh ginger, optional
salt and pepper, to taste
herbs and spices, to taste, optional, according to preference
1. Combine all ingredients in a salad bowl. Toss to combine. Taste for seasonings. Serve immediately or chill for a few hours before serving.