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


  1. Bury the squash in the hot ashes left from a wood fire or place onto a baking sheet in a hot oven.
  2. Let the squash roast for about an hour.
  3. Remove the squash.
  4. Clean any ashes from the outside of the squash.
  5. Cut the top off the squash (alternatively, you could cut the squash in half).
  6. Spoon out the seeds from the squash, leaving the flesh inside.
  7. Spoon the goat cheese into the hot squash.
  8. Add the arugula or other greens.
  9. Add some vinegar.
  10. Add the almonds.
  11. 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)..
  12. Add the garlic crisps.
  13. Briefly and gently toss again.
  14. Drizzle with olive oil.
  15. Grind some black pepper over it.
  16. Serve the salad while the squash is still hot.