Sautéed Winter Squash Salad
Serves 6

Ingredients
1 small pumpkin (about 3 ½ pounds) or other thick-skinned winter squash, pith, seeds and skin removed*
3 slices thick-sliced pepper bacon (Hempler’s, a Northwest meat company, makes top notch pepper bacon.)
2 bunches fresh local spinach or winter greens, washed with stems removed’
3 tbs. aged Balsamic Vinegar
½ cup extra virgin olive oil
Kosher salt and fresh ground pepper to taste
2 green onions, sliced on the diagonal, ¾” thick
¾ cup sliced almonds
Flat-sided chunk of aged Parmigiano-Reggiano cheese

*Removing the skin from a raw winter squash can be tricky. I cut the squash in half and then quarters, and remove the pith and seeds. Then I put it in the microwave for about 3-5 minutes to soften it a little and make the skin much easier to cut off the flesh. The process requires a sharp knife.

Procedure

1. Place each half, inside facing down, on a cutting board. Cut the halves into large wedges, and cut the flesh away from the skin. Then cut the wedges into slices about 1/3” thick. You will need 36 slices. Set aside.
2. Cut the bacon into small strips and fry at medium low heat, until just crisp. Remove bacon with a slotted spoon and drain on folded paper towel.
3. Turn the heat up to medium and put the sliced squash in the bacon fat. Sauté until the bottom edges are crispy and brown, turn the slices over and cook the other side. When they are cooked, transfer to a plate and keep them warm in the oven until all of the slices are cooked.
4. Tear spinach into bite size pieces and put in a large mixing bowl.
5. Heat vinegar in a small saucepan or in the microwave until bubbles show at the edges. Put olive oil in a bowl, add the vinegar and whisk until it is blended. Season to taste with salt and pepper. Pour 1/3 cup of the vinaigrette over the greens and toss thoroughly. Divide greens among 6 salad plates. Sprinkle green onion slices over each salad.
6. Take squash slices out of the oven and arrange them over the greens, six to a plate. Ladle the remaining vinaigrette over the squash slices. Sprinkle with sliced almonds and a few thin slices (vegetable peeler) of Parmigiano-Reggiano. Serve immediately.