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Warm Kabocha Squash Salad

James Carrier
Yield MAKES: 6 servings


  • 1 kabocha squash (about 1 3/4 lb.)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • About 3/4 teaspoon salt
  • About 1/2 teaspoon pepper
  • 3 tablespoons sherry vinegar
  • 8 ounces dandelion greens, ends trimmed, rinsed and crisped
  • 8 ounces thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
  • 1/4 cup thinly sliced shallots
  • 3 ounces pecorino romano cheese
  • Candied pepitas

Nutrition Information

  • calories 360
  • caloriesfromfat 70 %
  • protein 14 g
  • fat 28 g
  • satfat 8.1 g
  • carbohydrate 18 g
  • fiber 3.7 g
  • sodium 736 mg
  • cholesterol 26 mg

How to Make It

  1. Cut squash in half vertically and scoop out seeds. Cut halves into 1/2-inch-thick wedges. Trim and discard the peel from each wedge. In a 12- by 17-inch baking pan, mix squash with 2 tablespoons olive oil and the thyme until coated. Sprinkle generously with salt and pepper. Arrange pieces in a single layer. Bake in a 475° oven until squash is slightly browned and tender when pierced, 15 to 20 minutes.

  2. Meanwhile, in a small bowl, whisk together vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt. Place greens and squash in a large bowl.

  3. In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly browned and crisp, about 5 minutes. Transfer to paper towels to drain. Discard all but 2 tablespoons fat from pan. Add shallots to pan and stir constantly over medium-high heat until limp, about 4 minutes. Remove from heat and carefully stir in olive oil mixture. Pour mixture evenly over greens and squash; mix gently to coat.

  4. Divide salad among six plates. Using a vegetable peeler, shave pecorino cheese over the top of each. Sprinkle salads evenly with bacon and candied pepitas. Add more salt and pepper to taste.