Yield: 24 one cup servings 11/2 cups fresh lemon juice 2 Tbsps. ground cumin 1 Tbsp. salt 3/4 tsp. cayenne pepper, or to taste (optional) 11/2 cups canola oil 6 lbs. cooked, diced butternut squash or other hard winter squash (41/3 qts.) 1 #10 can Pacific Northwest canned pears, well-drained (3 qts.) 12 oz. red onion, chopped (3 cups) 3/4 cup mint, shredded 1/2 cup chives, thinly sliced Radicchio or other lettuce leaves, as needed Mint sprigs, as need for garnish To make vinaigrette, stir ...

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