- 1 delicata squash, cut into half-moons and blanched in salted water
- A few thin ribbons of hubbard squash, skin on, cut on a mandoline
- 1 cup pickling liquid (page 000)
- 1 kabocha squash, cut into large wedges
- Salt and pepper, to taste
- A healthy drizzle olive oil, plus 1/4 cup
- 4 tablespoons cider vinegar
- 1 teaspoon honey
- 1 clove garlic, grated on a microplane
- 1 bunch Tuscan kale, stems removed
- 1 watermelon radish, sliced paper-thin on the mandoline, plus their greens
- A few slices serrano ham, prosciutto or cured country ham
- 1 bunch cilantro, leaves stripped
- 1/4 cup toasted pepitas
Pre-heat oven to 375°F. Heat the pickling liquid over medium-high heat in a medium-size saucepan and add the hubbard squash ribbon. Simmer until tender, about 5 minutes. Set aside to cool in the liquid.
In a medium-size roasting pan, toss the kabocha squash wedges with salt, pepper and a drizzle of olive oil. Roast until tender in the oven, about 15 minutes. Set aside.
Whisk together the vinegar, honey and grated garlic in a large salad bowl and slowly add in the remaining 1/4 cup olive oil until emulsified.
Tear the kale into bite-size pieces and toss together with the pickled squash, roasted squash, blanched squash, radish slices, radish greens, cilantro and pepitas in the salad bowl with the dressing. Lace a few slices of ham across the top and enjoy.