Warm Kabocha Squash Salad

Another weekend, and yet another winner from the Lucques cookbook! This was a warm kabocha squash salad with bacon, roncal (I substituted manchego), and pecans.

This recipe from a 2004 issue of Sunset (penned by Suzanne Goin) approximates the recipe from the cookbook, as you'd expect, with a couple of slight changes.

I love kabocha squash, especially roasted as it was here, with olive oil, thyme, and some salt and pepper: it's sweet and delicious, and paired with bacon, a sherry-based vinaigrette, toasted pecans, shaved manchego, arugula... I'm hungry again, just thinking about it.