Roasted Squash Chestnut And Chicory Salad With Cranberry Vinaigrette Food

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Put the oven rack in the middle position and preheat the oven to 450°F. Line a large shallow baking pan with foil and coat generously with olive oil.
• Cut off the stem end of the squash, then put cut side down and halve lengthwise. Discard the seeds, then cut the squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer the slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in a single layer in the lined baking pan and roast until golden, about 15 minutes. Remove from the oven and turn the squash over with a spatula. Add the chestnuts to the pan in an even layer, and continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
• Cook the pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer the pancetta with a slotted spoon to paper towels to drain, reserving the fat in the skillet.
• Reheat the pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from the heat and add the water, stirring and scraping up browned bits from bottom of skillet.
• Transfer the cranberry mixture to a medium bowl and whisk in the mustard, remaining tablespoon olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Toss together the chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

CHICORY SALAD WITH MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees. Toss squash with 1 tablespoon oil and the syrup, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 20 minutes; set aside.
• Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl. Pour in remaining 6 tablespoons oil in a slow, steady stream, whisking. Season with pepper.
• Just before serving, toss greens and squash with dressing, and arrange on a platter. Sprinkle with hazelnuts.