Ingredients:
1 small butternut, or Tahitian squash, cubed* (see below)
1 tablespoon fresh thyme, chopped
1 head frisee (curly endive), or 1 large bunch dandelion, washed, torn into pieces
2 mandarins, tangerines, or 1 large orange, cut into segments
2 tablespoons good quality balsamic vinegar
1 shallot, diced
EVOO, as needed
Kosher salt and freshly ground pepper
4 ounces goat’s cheese, pinched into small pieces and rolled in cracked pepper, optional

Preheat the oven to 350 degrees F.  In a large bowl, toss to combine the squash, thyme, 1/2 teaspoon salt, a few good cranks of pepper, and approximately 3 tablespoon EVOO.  On a foil lined sheet pan spread out the squash and bake until caramelized and cook through, stir after 10 minutes to prevent burning.  Remove from the oven and set aside.  Season to taste.  In a small bowl whisk together the balsamic and 4 tablespoons EVOO until emulsified then add the diced shallots.  In a medium bowl combine the frisee, squash, orange segments and dress lightly with the vinaigrette.  Season to taste.  Plate and serve with the candied pecans and peppered goat’s cheese.  Serve immediately.

*Using a sharp cleaver or large chef’s knife, cut the squash in half widthwise at the base of the bulb and slice the neck portion into manageable disks.  Then using the cleaver cut off the outer skin.  Cut the bulb in half, scoop out the seeds then carefully trim off the skin.  However, there is a second way to remove the skin!  In a pot large enough to accommodate the entire squash, place a metal grate in the bottom, fill with a few inches of water and bring to a boil.  Carefully lower the squash into the steaming pot, cover, then allow to steam until a wooden skewer can penetrate the outer skin, approximately 5 minutes. Turn off the heat, carefully remove the squash, and allow to cool.  The skin can now be cut off without running the risk of straining your wrists.  Cut into 1 inch cubes.