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Cut the squash into two and bake in a 400*F oven for about 25- 30 minutes (keep it cut side down)
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Once the squash is cooked and browned , remove from oven and allow to cool.
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Poach the salmon and let it cool. Once it is cool to touch blend with a pinch of salt in a mixer.
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In a bowl add the cumin, goat cheese, yogurt, green onions and chilies and add the Salmon in.
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Fold it all in and add the lemon juice and mix.
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To serve - put the mousse in the cooked acorn cups and serve with a light salad of watercress and radishes.