One of the many places  I love to visit in Denmark is Tivoli. Tivoli opened the first time  in May 1850 and was only open for the summer season, May to September. It wasn’t until 1994  that Tivoli opened at Christmas time so that people could come to the Christmas market. In 2006 Tivoli opened 10 dags in October during the children’s fall holiday and now it is opened 3 weeks in order to celebrate Halloween. Now  Danes and tourists can visit Tivoli on dark, chilly nights along with the many pumpkins and goblins

When I first came to Denmark, the Danes didn’t celebrate Halloween and although they grew pumpkins, they didn’t really eat  them. Now they do and here is a warm salat that can be prepared kabocha pumpkin. This type of pumpkin is sweeter and denser than pumpkin.

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1 2 lbs.kabocha pumping, or butternut squash, I large leeks, white and pale green parts only, chopped coarsely, 10 oz. charterelles, cleaned and cut into smaller pieces if they are very large, 2 tbsp. oil, salt and freshly ground pepper.

Dressing: 1 tbsp. acacia honey, 1 tbsp. apple cider vinegar, Garnish blue cheese, finely chopped parsley

To make the salad, cut rind off kaboch with a sharp knife. Cut kabocha into two pieces and scrape out the seeds with a spoon. Cut flesh into sticks 1/4 inch thick and 2 inches long. Heat oil in a large skillet and cook kabocha over medium-low heat 5 minutes. Transfer kabocha to a plate and cook leeks and chanterelles in same skillet. Transfer leeks and chanterelles to plate with kabocha. Sprinkle with salt and pepper. Whisk honey and vinegar together and pour over kaboch, leeks and chanterelles. Stir to combine. Divide salad onto 6 plates and crumble blue cheese over. Sprinkle with parsley.

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