We're not too crazy about winter squash at home, but everybody loved this recipe! I made it again today for lunch, this time using oranges and replacing the cacao nibs by chopped black olives, and it was a hit again.
1/2 cup orange winter squash diced small. I used Sunshine squash, but Butternut would be great also.
1 clementine peeled and sectioned
juice of 2 clementines
1/4 teaspoon fresh ginger finely chopped
1 teaspoon honey or agave
pinch of salt (optionnal)
1 tablespoon chopped walnuts
1 teaspoon cacao nibs
Simply mix all the vinaigrette ingredients and pour over the squash and clementines. Ideally, let stand at room temperature 30 minutes before serving topped with nuts and cacao.