Roasted Squash With Nib Vinaigrette Food

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

ROASTED SQUASH WITH NIB VINAIGRETTE

Steps:

• Position the racks in the lower and upper third of the oven and preheat the oven to 450°F. Line two baking sheets with Silpats or parchment paper.
• Trim the ends of the squash and cut off the neck portions from the bulbs. Place the 4 pieces of squash cut side down on a board, and cut into 1/4-inch slices. Toss with 2 tablespoons of the olive oil and sprinkle lightly with salt and pepper.
• Lay the slices on the prepared baking sheets and roast for about 20 minutes, until golden brown and soft. Rotate the baking sheets halfway through cooking.
• Meanwhile, prepare the vinaigrette and cook the pancetta.
• To Make the Vinaigrette:
• Combine the remaining 1/2 cup olive oil, the vinegar, nibs, and shallot in a small bowl. Season with salt and pepper.
• In a large skillet, cook the pancetta over medium heat until crisp, 10 to 15 minutes, turning to brown evenly. Drain on paper towels. When it is cool, chop or crumble into small pieces.
• Place the squash in a large bowl, add about 1/4 cup of the vinaigrette, and toss gently to coat. Arrange the slices on individual plates or a large platter. Drizzle with remaining vinaigrette and top with the pancetta. Serve warm.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Heat oven to 400°F.
• In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
• Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
• While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
• Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
• Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
• Sprinkle with salt and pepper and serve immediately.