Hot, Ash-Cooked-Squash Salad (Ensalada Caliente de Zapallo al Rescoldo from the book Seven Fires.)
**If you have a larger pumpkin, it might be wise to use half for this recipe, and skin/puree/freeze the other half.
- 1 Kabocha (or acorn) squash
- Goat cheese, softened
- Arugula, baby spinach leaves or other greens
- Red-wine vinegar
- Toasted almonds, finely slivered
- Garlic crisps (very thin slices of garlic fried in olive oil until crisp)
- Olive oil
- Freshly ground black pepper
- Bury the squash in the hot ashes left from a wood fire or place onto a baking sheet in a hot oven.
- Let the squash roast for about an hour.
- Remove the squash.
- Clean any ashes from the outside of the squash.
- Cut the top off the squash (alternatively, you could cut the squash in half).
- Spoon out the seeds from the squash, leaving the flesh inside.
- Spoon the goat cheese into the hot squash.
- Add the arugula or other greens.
- Add some vinegar.
- Add the almonds.
- Briefly and gently toss the salad within the squash (it's okay if some of the squash gets mixed in: he made no effort to scoop up all of it nor to avoid it)..
- Add the garlic crisps.
- Briefly and gently toss again.
- Drizzle with olive oil.
- Grind some black pepper over it.
- Serve the salad while the squash is still hot.