• Print
  • E-Mail
  • Feeds
  • Share This

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
We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course. Pair the squash with a mix of spicy arugula and ever-so-slightly-bitter chicory enhanced with savory pancetta and toasted hazelnuts. A sweet-tart apple vinaigrette is the final touch atop the most refreshing fall salad we've tasted in a long time.

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.
  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet