Warm Corn and Kabocha Salad

As the days grow shorter and the humid summer air gives way to a crisp autumn breeze, the produce in markets is shifting from the vivid hues of summer to the earthy tones of autumn. This week's find was a giant kabocha pumpkin and some late summer corn which I put together to make this irresistibly colorful salad.

Kabocha literally means "pumpkin" in Japanese and the eponymous gourd has green skin with orange flesh that's sweet and starchy like a cross between butternut squash and sweet potatoes. This makes them extremely versatile as you can use them like potatoes, or like a squash.

The crisp sweet corn and flavorful kabocha is accented by savory ham and a mild tang from apple cider vinegar, giving this warm salad a fun contrast of textures and tastes that will have you reaching for the next bite. It comes together in one pan in about 7 minutes, which makes it a fantastic side for you fall table, and it keeps well in the fridge for a couple days making it a great make-ahead dish for an autumn potluck or party (just be sure to hold off on the chives until you're ready to serve it).