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

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Ingredients:

  • 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)
  • 1 1/2 pounds butternut squash, trimmed and peeled
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 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
  • Y-shaped vegetable peeler
Servings: 8

Instructions:
  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. Transfer with a slotted spoon to paper towels to drain.
Instructions:
  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. 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.
Instructions:
  1. 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.
Instructions:
  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.


Estimated Nutrient Breakdown:


Calories: 2,821.73
Weight: 1,866.12g
Total Fat: 235.76g
Saturated Fat: 41.17g
Trans-Fat: 0.19g
Monounsaturated Fat: 154.45g
Polyunsaturated Fat: 30.12g
Protein: 45.92g


Cholesterol: 93.55g
Sodium: 4,321.41g
Calcium: 1,043.27g
Magnesium: 561.02g
Potassium: 5,538.60g
Iron: 15.79g
Zink: 6.73g
Phosphorus: 911.72


Vit A: 4,779.57
Vit B1: 1.86
Vit B2: 0.85
Vit B3: 17.56
Vit B6: 2.40
Vit B12: 0.71
Vit D: 0.57
Vit E: 0.57
Vit K1: 1,274.09

Notes:

Caution: Sulfites,FODMAP
Health Notes: ,
Notes: I adore add-ons, because they are adorable!!


Author: Epicurious
Tags: Wild Food Box

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