Squash Salad

(from Stearns Farm Newsletter, September 15 2008)

This unusual salad mingles smooth and crisp, sweet and savory, orange and green.  Each kind of squash will give a slightly different result.  Adapted from Farmer John's Cookbook.

1 sunshine or pie pumpkin, 2 medium carnivals or delicatas, or 3 or 4 sweet dumplings (2-3 lbs total)

1/2 cup olive oil, plus more for greens

1/3 cup fresh cilantro, minced

6 Tbs orange juice

3 Tbs maple syrup or to taste

2 Tbs candied ginger, minced

1/2 tsp salt

1/8 tsp cayenne pepper

4-6 cups mixed salad greens

Preheat oven to 375'F.  Cut squash in half and scoop out seeds.  Places halves cut-side-down on a baking sheet and cook until barely tender - 25-45 minutes.  Cool completely.  Scoop out flesh, chop, and place in a bowl.  Combine remaining ingredients except greens in a blender or food processor and blend well.  Pour dressing over squash, toss gently, and chill for at least an hour.  Serve over greens lightly drizzled with additional oil.