Warm Kabocha Squash Salad Recipe – Sunset Magazine

Ingredients

• 1 kabocha squash (about 1 3/4 lb.)
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh thyme leaves
• About 3/4 teaspoon salt
• About 1/2 teaspoon pepper
• 3 tablespoons sherry vinegar
• 8 ounces dandelion greens, ends trimmed, rinsed and crisped
• 8 ounces thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
• 1/4 cup thinly sliced shallots
• 3 ounces pecorino romano cheese
• Candied pepitas