I got inspired to use kabocha squash from my recent discovery in school. At home I roasted the squash at 400 degrees for 50 minutes, salted it, and used it as a vessel for my wild rice and farro salad. My other inspiration for this dish came from Thomas Keller’s Ad Hoc book. I used his vinaigrette dressing but changed up the ingredients in the salad by adding haricot verts, toasted almonds, and chopped bacon. I tried to add some arugula, like his recipe, but found them to be too bitter. The drizzle on the plate is a sweet potato and kabocha squash puree / soup that I made on the side.