Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad
Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad is a flavorful French French Receipes dish prepared with quality ingredients. Heat oven to 350°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.