Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad
A elegant autumn salad featuring delicate ribbons of roasted butternut squash paired with peppery arugula, crispy pancetta, and toasted hazelnuts, all dressed in a tangy apple cider vinaigrette.
Ingredients
- •½ cup hazelnuts
- •5 ounces pancetta
- •5 ounces baby arugula
- •12 ounces chicory
- •1½ pounds butternut squash
- •2 tablespoons extra-virgin olive oil
- •1 teaspoon salt
- •¼ teaspoon black pepper
- •1 cup apple cider
- •¼ cup apple cider vinegar
- •2 tablespoons shallot
- •2 teaspoons Dijon mustard
- •2 teaspoons sugar
- •½ teaspoon salt
- •½ cup extra-virgin olive oil
- •1 piece vegetable peeler
Cooking Instructions
- 1.
Heat oven to 350°F with rack in middle.
5 min
- 2.
Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
10 min
- 3.
While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
8 min
- 4.
Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
5 min
- 5.
Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
20 min
- 6.
Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
10 min
- 7.
Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
5 min
- 8.
Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.
5 min
