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

Ingredients for Roasted Butternut Squash Ribbons with Rocket, Pancetta, and Hazelnut Salad

• 80g hazelnuts

• 140g thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)

• 140g baby rocket

• 350g chicory, leaves stripped from centre ribs (save ribs for soup) and leaves torn into bite-size pieces (about 2700g )

• 675g butternut squash, trimmed and peeled

• 2 cucharadas de aceite de oliva virgen extra

• Sal

• Pimienta recién molida

• 240 ml de sidra de manzana o jugo de manzana

• 60ml de vinagre de sidra de manzana

• 2 cucharadas de chalota finamente picada

• 2 cucharaditas de mostaza de Dijon

• 2 cucharaditas de azúcar

• Sal

• 120ml de aceite de oliva virgen extra

• Y-shaped vegetable peeler

Heat oven to 177°C 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.

Increase oven to 218°C 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 teaspoons 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 grill and grill until lightly browned, 30 seconds to 1 minute.

Bring cider to a boil in a small saucepan, then boil until reduced to 60ml , about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoons salt in a medium bowl. Add 120ml oil in a slow stream, whisking, and whisk until emulsified.

Toss rocket and chicory in a very large bowl with about 120ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.