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

Name: Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 237 milliliters apple cider or apple juice; 142 grams baby arugula; 680 grams butternut squash, trimmed and peeled; 12 ounces ribs 12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups); 2 teaspoons Dijon mustard; 118 milliliters hazelnuts; 118 milliliters extra-virgin olive oil; 237 milliliters ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about; 8 servings Freshly ground pepper; 8 servings Salt; 2 Tbsps finely chopped shallot; 2 teaspoons sugar

Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad might be just the side dish you are searching for. One portion of this dish contains roughly 3g of protein, 19g of fat, and a total of 239 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 5 hours. Head to the store and pick up apple cider vinegar, apple juice, sugar, and a few other things to make it today.

Instructions

Heat oven to 350°F with rack in middle.

Equipment you will use

Oven

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.

Ingredients you will need

Hazelnuts

Nuts

Wrap

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

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

Ingredients you will need

Pancetta

Nuts

Equipment you will use

Frying Pan

Transfer with a slotted spoon to paper towels to drain.

Equipment you will use

Slotted Spoon

Paper Towels

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

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Vegetable

Squash

Equipment you will use

Peeler

Bowl

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.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

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

Equipment you will use

Broiler

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

Ingredients you will need

Cider

Equipment you will use

Sauce Pan

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

Ingredients you will need

Apple Cider Vinegar

Dijon Mustard

Shallot

Cider

Sugar

Salt

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Vinaigrette

Hazelnuts

Pancetta

Arugula

Endive

Equipment you will use

Bowl

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.

Ingredients you will need

Vinaigrette

Squash

Equipment you will use

Spatula

•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.

Ingredients you will need

Vinaigrette

Hazelnuts

Endive

Squash

Equipment you will use

Ziploc Bags