Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad

Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad is a gluten free and dairy free side dish. This recipe serves 8. One portion of this dish contains around 4g of protein, 19g of fat, and a total of 269 calories. For $1.38 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of olive oil, butternut squash, chicory, and a handful of other ingredients are all it takes to make this recipe so tasty. 179 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 5 hours. It is brought to you by feeds.epicurious.com. Overall, this recipe earns a great spoonacular score of 98%. Try Roasted Butternut Squash Ribbons, Roasted Butternut Squash, Quinoa, and Arugula Salad, and Warm Salad of Mushrooms and Roasted Butternut Squash with Arugulan and Gorgonzola for similar recipes.

Servings: 8

Preparation duration: 300 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Begin salad: Heat oven to 350°F with rack in middle. 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. 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. Roast squash: Increase oven to 425°F with rack in middle. Lightly oil baking sheet. 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. Make vinaigrette while squash is roasting: 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. Assemble salad: 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. 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. Cooks' notes: •Salad recipe may be halved or quartered to serve 2 to 4 people, but we suggest roasting full amount of squash because leftovers are delicious!•Chicory can be prepared 1 day ahead and chilled in a resealable plastic bag with a towel.•Hazelnuts can be roasted 1 day ahead and kept at room temperature.•Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.

 

Step by step:

Begin salad

1. Heat oven to 350°F with rack in middle.

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.

3. While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp.

4. Transfer with a slotted spoon to paper towels to drain.

Roast squash

1. Increase oven to 425°F with rack in middle. Lightly oil baking sheet.

2. 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.

3. 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.

4. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.

Make vinaigrette while squash is roasting

1. Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes.

2. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl.

3. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.

Cooks' notes

1. •Salad recipe may be halved or quartered to serve 2 to 4 people, but we suggest roasting full amount of squash because leftovers are delicious!•Chicory can be prepared 1 day ahead and chilled in a resealable plastic bag with a towel.•Hazelnuts can be roasted 1 day ahead and kept at room temperature.•Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.

Assemble salad

1. 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.

2. 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.

Nutrition Information:

covered percent of daily need