Ingredients

• 2 tablespoons dried currants
• 1 tablespoon apple cider vinegar
• 2 tablespoons virgin coconut oil
• 1 small onion, chopped
• 4 thin slices peeled ginger
• 1 cup shredded peeled kabocha squash
• 1 cup basmati rice, rinsed
• Kosher salt, freshly ground pepper
• Toasted unsweetened coconut flakes (for serving)

Instructions

1. Combine currants and vinegar in a small bowl; set aside.
2. Heat oil in a large skillet over medium; cook onion and ginger, stirring occasionally, until softened, 8–10 minutes. Stir in squash, rice, and 1 1/4 cups water; season with salt and pepper. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, 15–18 minutes. Remove from heat, fluff rice with a fork, and let sit covered 10 minutes.
3. Drain currants and serve pilaf topped with drained currants and toasted unsweetened coconut flakes.