Butternut Squash Salad with Pine Nuts, Pecorino and Balsamic Vinegar
I first had this salad about ten years ago at April Bloomfield’s West Village restaurant The Spotted Pig. I was amazed at how delicious it was, and blown away that you could season winter squash with savory spices instead of the usual maple syrup and butter. So, I was incredibly happy when Oprah magazine did a feature on the chef and published the recipe.  I’ve been making it at home ever since, which is good because it is nearly impossible to get a seat at the restaurant now.
Winter Squash Web
Note: I use butternut squash because it is easier to find than pumpkin. Don’t worry if you don’t have the marjoram, I’ve never used it.  Also, feel free to play with the spices a bit. I’ve used a bit of chili powder and it has turned out great.