This is the Part III in our series of squash recipes. All recipes courtesy of Brian Carter, who fearlessly leads the kitchen at Shambhala Mountain.

Check out Part I, Butternut Squash Cups & Tabouleh and Part II, Squash Veloute. We thought it appropriate to post our final squash article today in celebration of the significant amount of snow covering Colorado. Happy spring!

This salad is perfect for Winter.  And Spring. Both hearty and festive. Serve at room temperature.

1 lb. broccolini
1 acorn squash
1 small red onion
24 oz pomegranate juice
1/2 cup sherry vinegar
1 cup roast whole almonds
1 pomegranate
3 oz. Manchango cheese

Pre-heat oven to 300. Bring large pot of salted water to a boil. Trim woody ends of broccalini. Julianne onion into paper thin slices, toss with sherry vinegar and let sit for 90 minutes. Peel squash and cut into ½ inch cubes. Place into a roasting pan, add pomegranate juice cover with lid or foil, and braise for one hour. Once water is boiling blanch broccalini for 5 minutes then shock in ice water till cool. Remove squash from the oven. Carefully drain braising liquid, or reserve for another use. Drain onions, as well. Combine broccalini, onions and squash. Garnish with almonds, pomegranate seeds, and manchego.