Steamed Kabocha Squash Salad with Turmeric and Cucumbers — LUKAS VOLGER

Ingredients

• 1 ½ to 2 pounds kabocha squash (about half a medium-sized one)
• 2 skinny scallions, white and light green parts, thinly sliced
• ¼ cup fresh-squeezed orange juice
• 2 tablespoons fresh-squeezed lemon juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 tablespoon freshly grated turmeric, or ½ teaspoon dried
• ½ teaspoon fine sea salt, or ¾ teaspoon kosher salt
• 1 shallot or ½ small sweet white onion, sliced into very thin strips
• 1 Persian cucumber, sliced into thin half-moons
• Handful coarsely chopped cilantro (or other tender herb you like)
• Freshly ground black pepper