Roasted Acorn Squash Salad - The Local Palate

Ingredients

• 2 acorn squash
• quartered and seeded
• ¼ cup blended olive oil (Dissen prefers a 75/25 blend of canola and olive oil)
• Salt and pepper to taste
• 2 cups whole-milk yogurt
• ¼ cup pureed preserved lemon
• 2 cups chopped fresh chorizo sausage
• ¼ cup white wine vinegar
• 1½ teaspoons dijon mustard
• 1½ teaspoons minced shallot
• ½ teaspoon minced garlic
• 1½ teaspoons honey
• ¾ cup blended oil
• ½ teaspoon each chopped basil
• parsley
• and thyme
• 2 fennel bulbs
• shaved, with fronds reserved
• 2 tablespoons thinly sliced basil
• 2 tablespoons finely chopped thyme
• 2 tablespoons thinly sliced chives
• ½ cup pine nuts
• toasted