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1
Preheat oven to 375 degrees Fahrenheit. Halve butternut squash, scoop out seeds, skin, and chop into 1-inch cubes. Arrange on a baking sheet, drizzle with a small amount of olive oil, and roast in hot oven until tender (about 20 - 30 minutes).
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2
In a large bowl, make the dressing by combining olive oil, balsamic vinegar, chipotle, salt, ginger, and allspice. Set aside.
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3
While squash is roasting, spread pecans out on baking sheet and toast them in the same oven until fragrant. Keep an eye on them; they'll be done in about 5 - 8 minutes. Toss hot roasted pecans directly into dressing and listen to the delightful sizzle (this will cook off some of the vinegar so it doesn't get too strong).
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4
Cut apples into quarters, remove the cores, and slice lengthwise into moderately thin slices (about 1/8-inch). Add apple slices and toss into dressing as you go to prevent them from discoloring. Toss in currants with the apples.
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5
When butternut squash is tender, remove from oven and let it rest about 10 minutes. Toss it in with the rest of the salad and serve warm or cold, depending on preference. This salad will be best if you allow the apples, nuts, and spices to cure together at least 20 minutes while the squash is roasting.
