Kabocha Squash Pilaf with Coconut
['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)']
Combine currants and vinegar in a small bowl; set aside.
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.
Drain currants and serve pilaf topped with drained currants and toasted unsweetened coconut flakes.
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