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 tablespoons extra-virgin olive oil

• Salt

• Freshly ground pepper

• 240ml apple cider or apple juice

• 60ml apple cider vinegar

• 2 tablespoons finely chopped shallot

• 2 teaspoons Dijon mustard

• 2 teaspoons sugar

• Salt

• 120ml extra-virgin olive oil

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.