Squash Salad

Farmer Johnís Cookbook, by Peterson


2 medium acorn squash (or one butternut)

2 T. minced candied ginger (or minced fresh ginger)

Ĺ c. olive oil

Ĺ tsp. salt

1/3 c. minced fresh cilantro

1/8 tsp. cayenne pepper

6 T. orange or tangerine juice

Salad greens, washed, dried, lightly dressed in extra virgin olive oil

3 T. maple syrup



Preheat oven to 375 degrees.  Cut the squash in half and scoop out the seeds.  Place the squash halves cut-sides down on a baking sheet.  Bake until lender, 30 to 45 minutes depending on size.  Cool completely, scoop out the soft flesh, and roughly chop.  Place the squash in a bowl and set aside.


Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender or food processor.  Blend well.  Pour the dressing over the squash and toss gently.  Chill for at least 1 hour to allow the flavors to combine.  Serve on a bed of lightly dressed greens.