Roasted Butternut Squash Ribbons With Arugula Pancetta And Hazelnut Salad Recipes

ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
• Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
• Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
• Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

ROASTED BUTTERNUT SQUASH RIBBONS RECIPE

Steps:

• Preheat oven to 425 degrees 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 until coated. Spread ribbons evenly on a 13x9 inch baking sheet or arrange ribbons into a 13x9 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.

ROASTED BUTTERNUT SQUASH WITH ROOT VEGETABLES

Steps:

• Place the squash, rutabagas, fennel and turnips in two 15x10x1-in. baking pans. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 450° for 55-60 minutes or until tender, stirring twice.