VERY intriguing, this one. So the squash is halved and cooked for half an hour (375 F.), then cooled completely, scooped out and chopped up and set aside. Mix small amounts of olive oil, tangerine juice, cilantro, minced candied ginger, maple syrup, salt and cayenne pepper in a blender or something similar. Toss with the acorn squash, chill for an hour, serve over lightly dressed greens. Nice and very adjustable as desired.