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Epicurious

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

4.7

(11)

Image may contain Plant Food Produce Cutlery Fork Vegetable Arugula Dish and Meal
Photo by Lara Ferroni

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 our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); 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 .

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.

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