Roasted Kabocha Squash and Herb Salad

At Josto, a restaurant in Cagliari on the island of Sardinia, a simple winter squash and herb salad made such an impression on us that we wanted to re-create it back at Milk Street. In our rendition of the dish, the dressing is rustic, a mixture of hand-minced herbs (salting them on the cutting board helps break them down), shallot, lemon and olive oil. Kabocha is denser and drier than other types of winter squash. Its stoutness requires a sturdy chef’s knife to cut it, but it does not require peeling. If kabocha is difficult to source, buttercup or acorn squash works well in its place. For make-ahead convenience, both the roasted squash and dressing can be prepared a couple hours in advance.