Exécution :

SQUASH SALAD, execution:

1. Pre-heat the oven to 425 degrees. Cut squash in half vertically, and scoop out seeds and coarse fibers with a spoon. Reserve the seeds. Set aside one half of the squash for another use.

2. Cut the the retained squash half into 3/4-inch-thick wedges. Trim and discard the peel from each wedge. Toss the wedges with 4 tbsp olive oil and the minced sage leaves. Sprinkle generously with salt and pepper. Arrange pieces in a single layer onto a parchment lined baking sheet. Bake in a 425 degree oven until squash is slightly browned and tender when pierced, about 25 minutes. When the squash is finished turn the oven down to 375 degrees.

3. Clean the seeds under running water and dry with paper towels. Spread the dry seeds onto a baking sheet and toast 10-12 mins. stirring once, until they begin to color. Remove from oven. Season with a little salt.

4. Meanwhile, in a blender or mini food processor, place 3 tbsp sherry vinegar, remaining 2 tablespoons oil, 1/4 teaspoon salt, cayenne pepper, honey and 2 tbsp of the cooled pepita seeds. Puree the mixture until smooth. Adjust the consistency with as much of the remaining vinegar as necessary.

5. Toss the greens and radicchio with the sweet pepito vinaigrette. Place it all onto a serving plate.

6. In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly browned and almost crisp, keep some chewy texture. Transfer to paper towels to drain. Top the dressed salad with the warm kabocha wedges.

7. Using a vegetable peeler, shave Parmesan cheese over the top. Sprinkle salad with bacon and some of the whole toasted pepitas. Add salt and pepper to taste.