Instructions: Halve squash and remove seeds. Cut into 2 inch sections and pare off rind.

Cut flesh into thin julienne strips. Drop into boiling salted water. Return to boil, then drain at once. Drop into bowl of ice water and drain. Spread on paper towel to dry.

Combine ginger, salt, lemon juice and vinegar in jar and shake to blend. Add oil and shake again. Combine 3/4 of dressing with squash. Toss and refrigerate until serving time. To serve, toss remaining dressing with chicory. Add squash and pomegranate seeds and mix gently.

Makes 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.