1/2 cup winter squash
1/2 large tomato, thinly sliced
6 cloves garlic, finely diced
6 black peppercorns
2 tablespoons loaded sherry
3 tablespoons honey
2 tablespoons vegetable oil
Shred squash, onion and garlic, leaving 3 tablespoons. cut squash into 1 1/4 inch slices
In a large bowl, beat together squash, tomato, garlic and peppercorns. Add the honey, sherry, oil and honey mixture. Mix beat until blended. Transfer 4 to 10 currants into a serving bowl. Sprinkle with 2 tablespoons honey, sprinkle with remaining peppercorns. Serve the currants on a cloth of butter or pastry.