2 pounds Frieda’s Squash (such as Kabocha, Acorn, Buttercup, Banana, or Butternut), halved
1 cup carrots, julienne-cut
1 cup Frieda’s Sugar Snap Peas, halved crosswise
1/2 cup Frieda’s Pearl Onions
1/2 cup whole kernel corn
1/2 cup cherry tomatoes, halved
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon Worcestershire sauce (or vegan Worcestershire, such as Annie’s Naturals)
1/2 teaspoon dry mustard
1/4 teaspoon pepper
In a microwaveable dish, place squash pieces cut side down in 1/4 cup water. Cover loosely; microwave on high (100%) power for 7 to 10 minutes, turning dish once during cooking. Remove squash from dish; cover and chill 30 minutes to 24 hours.
Meanwhile, arrange carrots in microwaveable dish with 1/4 cup water. Cover loosely; microwave 3 minutes. Add sugar snap peas; cook 1 minute more. Cover and chill.
Place pearl onions in dish with 1 cup water; cover loosely. Microwave 3 minutes. Run in cold water; trim off root ends and slip off skins. Chill with other vegetables.
To assemble salad, scoop out seeds from squash; trim off skin from pulp. Cut pulp into 1-inch chunks; place in a large bowl with remaining vegetables.
In a small bowl, stir together minced garlic, lemon juice, oil, Worcestershire, mustard, and pepper. Drizzle over vegetables and toss gently to coat. Serve at room temperature or chilled.