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


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

Ingredients:
  • 1/2 cup hazelnuts
  • 5 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)
  • 5 ounces baby arugula
  • 12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups)
  • 1 1/2 pounds butternut squash, trimmed and peeled
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 1 cup apple cider or apple juice
  • 1/4 cup apple cider vinegar
  • 2 tablespoons finely chopped shallot
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sugar
  • Salt
  • 1/2 cup extra-virgin olive oil
  • Y-shaped vegetable peeler
Directions:
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Rank

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