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Ingredients

• 1 delicata squash, cut into half-moons and blanched in salted water
• A few thin ribbons of hubbard squash, skin on, cut on a mandoline
• 1 cup pickling liquid (page 000)
• 1 kabocha squash, cut into large wedges
• Salt and pepper, to taste
• A healthy drizzle olive oil, plus 1/4 cup
• 4 tablespoons cider vinegar
• 1 teaspoon honey
• 1 clove garlic, grated on a microplane
• 1 bunch Tuscan kale, stems removed
• 1 watermelon radish, sliced paper-thin on the mandoline, plus their greens
• A few slices serrano ham, prosciutto or cured country ham
• 1 bunch cilantro, leaves stripped
• 1/4 cup toasted pepitas

Description

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