Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad
4.8
(17)
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Active Time
1 1/2 hours
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Total Time
1 1/2 hours
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.
Editor's Note:This recipe is part of ourGourmetModern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkeyorbreast);Mashed Potato and Cauliflower Gratin;Cabernet-Cranberry Sauce with Figs;Challah, Sausage, and Dried Cherry Stuffing;and for dessert,Apple Crostata with Spiced Caramel Sauce.
Ingredients
Makes 8 servings
Salad:
Squash:
Vinaigrette:
Special Equipment
Begin salad:
Step 1
Heat oven to 350°F with rack in middle.
Step 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.
Step 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.
Roast squash:
Step 4
Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
Step 5
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:
Step 6
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:
Step 7
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.
Step 8
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.
•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.
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Reviews (17)
Back to TopMy squash ribbons, cut with Mandoline, burned up in 15 min. Eight minutes was the time. Thank goodness I had plenty. We thought the dressing was very good. I used bacon, instead of pancetta and it was fine!
geeslin
Vero Beach, FL
11/8/2017
I made this recipe three nights ago for a nice family dinner and it was so good, I am making it again tonight! Getting the squash ribbons is a bit of a pain, but MAKES this dish, both in its presentation and in its taste. It is almost like eating butternut fries..... heavenly. It is an absolutely beautiful dish because of the contrast and pairing of the green salad elements with the butternut. I can foresee using this as my salad course for many a fall/winter dinner event.
ruymann
Boston, MA
11/9/2015
Loved this recipe--as did everyone at our Christmas dinner table. I used endive and arugula and followed everything else as written except that I used roasted squash cubes instead of ribbons. Excellent! I will make it again and again.
Just_Beginning
Charlotte NC
1/4/2014
Lovely salad! I may not have gotten the ribbons as thin using my mandolin, but they were still delicious. I substituted prosciutto, since I had some on hand.
Anonymous
Westfield, NJ
12/5/2013
Rebecca - thanks so much, I'll get that.
nedbrooks
CT
12/3/2013
For nedbooks in CT, I used a Zyliss y-peeler and it worked like a champ! It removed the hard shell and also cut the ribbons perfectly. I also have one from Martha Stewart and it wimped out. When selecting a squash, get the one with the longest neck and your ribbons will be beautiful.
RebeccaBinLosAngeles
12/2/2013
为这个7在感恩节,这是一个胜利ner! Everyone wished there was more, it was that good. I did not have oven space to broil the squash after it was roasted, so will have to try that another time. I was worried the apple cider dressing would be too sweet and mustardy, so I reduced those ingredients. This recipe is going into regular rotation.
RebeccaBinLosAngeles
LA, CA
12/2/2013
This was FABULOUS. For those reviewers who suggest simply cubing and boiling the squash for ease of preparation, you are right, it is easier. But I think it defeats the point of this recipe, which is for a particularly festive, elegant presentation. I love bacon (who doesn't?) but I confess that I was not familiar with pancetta for home use - what a revelation. Question for the readers - what do you recommend for a quality peeler? I have two, and they were both inferior to this task, which is a bit more stressful on the tool than the usual encounters.
nedbrooks
CT
11/26/2013
This was absolutely delicious. Would definitely make again. Next time, however I will use my electric food slicer. It was a big hit with our guests
lucypositano
Toronto
11/24/2013
Anyone who nit-picks about whether a butternut is a squash or a pumpkin really needs to get a life. Yesterday, I heard it described as a summer squash. I did not agree - but, who cares? It tastes great all the same. REALLY people!!!!
gordotl1
Southlake, TX
11/22/2013
南瓜也是南瓜!所有在同一个家庭,who cares what its called anyway. http://en.wikipedia.org/wiki/Pumpkin
Edotcommers
NZ
11/22/2013
Firstly butternut is a pumpkin, Not a squash! This recipe sounds okay, but try out this best ever one: cut large chunks of pumpkin (butternut or a good strong flavoured variety), place in a baking dish with a drizzle of light olive oil, toss to coat, add salt and pepper to taste, a good sprinkling of cinnamon, sprinkle each piece of pumpkin with brown sugar - just a tiny sprinkle and a very thin slice of butter. Bake in the oven for 40 minutes. You'll be making this recipe again and again!
lovegourmetmagazine
Australia
11/20/2013
The dressing is great and goes perfectly with arugula and curly endive (chicory). The squash prep is ridiculous and I agree that roasting cubed squash is a much better alternative. Pancetta is a must as the flavor is unique vs. bacon. What great combinations of flavor and textures. A keeper.
cookincali
California
11/8/2013
chicory is belguim endive in England, is that what they are talking about? Or is it the super curly green head?
cookincali
california
11/8/2013
Chicory wasn't available, so used all arugula and baby spinach..the ribbons made it very interesting. Great on a hot summer day. With so much rain, butternut squashes are in season in the summer now and this is a good way to avoid a long hot oven time.
bmacmichael
Durham NC
8/11/2013
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