Make matchsticks of the butternut squash, and mince garlic, ginger, and onion. Finely chop the cilantro. Rinse and drain the chickpeaks and dry thorouoghly. Zest the orange. Add squash, garlic, ginger, onion, orange zest, and non-dairy milk to large wok or skillet. Cook 7 minutes on medium heat, then add cilantro and cook until squash is al dente (not mushy!)
Process tahni, vegenaise, orange juice, non-dairy milk, ground seeds, and honey. Add currants.
Pour dressing over squash mixture while still warm. Cover and store overnight, allowing flavors to develop.