1 kabocha squash (about 2 pounds)
1 tablespoon olive oil
salt
2 tablespoons white wine vinegar
2 tablespoons dried currants or cherries
Dressing:
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.
Find it online: https://hilahcooking.com/kabocha-pumpkin-salad/