Warm Kabocha Squash Salad

By Sunset
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1 kabocha squash (about 1 3/4 lb.)

1/4 cup extra virgin olive oil

1 tablespoon fresh thyme leaves

About 3/4 teaspoon salt

About 1/2 teaspoon pepper

3 tablespoons sherry vinegar

8 ounces dandelion greens, ends trimmed, rinsed and crisped

8 ounces thick-cut applewood-smoked bacon, cut into 1/2-inch pieces

1/4 cup thinly sliced shallots

3 ounces pecorino romano cheese

Candied pepitas

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