Split the squash in half through the stem end. use a large spoon to scoop out the seeds and squash guts from each half. split each half again. rub with the vegetable oil and season with salt and pepper to taste. place in a baking dish and roast in a medium-heat wood oven, rotating frequently. the squash is done when tender when pierced with a knife. it should take about 30 minutes.

While the squash is in the oven, make the blood orange vinaigrette. start by supreming the blood oranges. for an in-depth description of how to supreme, refer to my recipe for roasted brussels sprouts. the quick version: with a sharp knife, remove the peel and pith from the outside of the oranges. cut between the segment walls to remove the wedges of fruit. once you’ve harvested all the fruit, squeeze any remaining juice out of the leftover innards. in a bowl, combine the juice, shallot, mustard and vinegar. season with salt and pepper. whisk in the olive oil. i’ve given a range for how much you’ll need because it will depend on how tart your oranges are. once the vinaigrette tastes good to you, fold in the herbs and orange segments.

Spoon the vinaigrette over the squash and serve. hopefully this little blast of color and flavor brightens a winter day for you as well.