Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad
Makes 8 servings
- Active time: 1 1/2 hr
Total time: 1 1/2 hr
This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Click here to view the full menu.
Published in Gourmet Live
11.07.12
INGREDIENTS:
For Salad:
- 1/2 cup hazelnuts
- 5 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)
- 5 ounces baby arugula
- 12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups)
For Squash:
- 1 1/2 pounds butternut squash, trimmed and peeled
- 2 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
For Vinaigrette:
- 1 cup apple cider or apple juice
- 1/4 cup apple cider vinegar
- 2 tablespoons finely chopped shallot
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- Salt
- 1/2 cup extra-virgin olive oil
EQUIPMENT:
- Y-shaped vegetable peeler
INSTRUCTIONS:
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.
- Keywords
- Gourmet Live,
- thanksgiving,
- butternut squash,
- salad
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