1 kabocha squash (about 2 pounds)
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons dried currants or cherries
1 small avocado
1/4 cup parsley
1/4 cup cilantro
1 small clove garlic
2 tablespoons lime juice
2 tablespoons water, as needed
1/4 cup cotija cheese
1/4 cup toasted pepitas or shelled pistachios
Set oven to 450ºF. Dice kabocha (leave the skin on) removing seeds and stem. Toss with olive oil and about 1/2 teaspoon salt. Roast on a baking sheet for about 20 minutes until tender.
Meanwhile, soak the currants in the white wine vinegar.
In a small food processor or blender, combine avocado, herbs, garlic, lime juice, about 1/2 teaspoon of salt, and water as needed to make a smooth dressing. Taste for salt, add more if needed.
Toss warm squash with dressing. Top with drained currants, cotija cheese and nuts. Serve warm or at room temperature.