1 pound carrots or approx. 5 large carrots
1 pound butternut squash or ppeox half a medium squash
2 tbsp vegetable oil
0.5 tsp salt or to taste
Wash and peel the carrots. Peel the butternut squash and remove the stones. Grate using a meduim-sized grate.
Before serving add the oil and salt, mix well to combine.
You can grate the vegetables beforehead and refrigerate for up to 2 days.
Photo courtesy Tim Sackton via Flickr