Roasted Kogigu Squash Salad Recipe

Serves: 8 -10 (depending on size of squash)

INGREDIENTS:
• 2 medium sized squash, rinsed and scrubbed with a vegetable brush
(Acorn or Butternut also works well for this recipe)

NOTE: Kogigu squash flaunts nooks and crannies that soil may tend to cling to, the skin is thin and edible even after roasting, much like a baked potato

• Extra Virgin Olive Oil (EVOO)
• Kosher Salt
• ½ small red onion, small diced
• 2 Tbs. fresh ginger minced
• 1 Tbs. EVOO
• 1 cup toasted Pecan halves
(this can be done in the oven for 6 minutes or in a dry sauté pan for 6-10 minutes on the stovetop)
• ½ cup dried cranberries

DRESSING:
• 1 cup Aged Balsamic
• 1 cup EVOO
• 1 tsp. fresh cracked black pepper
• 1 tsp. kosher salt
• Combine all ingredients in a small bowl. Whisk to incorporate.

DIRECTIONS:
1. Heat oven to 375 degrees.

2. Line a small sheet tray with parchment paper and set aside.

3. On a stable cutting board, quarter the squash rounds and remove the seeds with a spoon. Discard the seeds.

4. Arrange the squash pieces on the tray flesh side up.

5. Drizzle the squash with EVOO and sprinkle with kosher salt and pepper.

6. Roast in oven for 25-30 minutes. Thicker fleshed squash may need a little more time. Flesh will be fork tender when ready. Remove from oven and cool completely.

7. While the squash is cooling, line a small tray with parchment paper.

8. Combine the red onion and ginger in a small bowl with EVOO.
a. Spread onto the tray in a single layer and roast for 10-12 minutes until softened and lightly browned.
b. Remove from oven, set aside and cool completely.

9. Once the squash is completely cool, peel the squash with a small paring knife cutting along the natural folds in the squash creating a “C” like section. Run the knife along the bottom of the squash to remove the bulk of the skin. It’s ok if you are not able to remove all the skin, as it is edible.

10. Cut each section into bite sized cubes about 1 ½ x 1 ½ and place in a large mixing bowl.

11. Add the pecans, cranberries, onion/ginger mixture and half of the dressing to the bowl. Toss gently to combine. Save the remaining dressing and add as needed or to freshen up a second day after being in the fridge.