roasted butternut squash salad with pears and stilton

INGREDIENTS:

1 large butternut squash (about 3 lb.)

5 Tbs. extra-virgin olive oil

1/2 tsp. chopped fresh rosemary

Kosher salt and freshly ground black pepper

6 slices thick-cut bacon, cut into 1/2-inch pieces

11/2 Tbs. balsamic vinegar

1 tsp. Dijon mustard

1 medium head escarole (about 1 lb.), trimmed and torn into 11/2-inch pieces (about 10 lightly packed cups)

2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick

6 oz. Stilton, cut into 8 wedges

Check also : Chicken with Rice, Tomatoes, Peppers, and Tarragon

 

METHOD:

Position a rack in the center of the oven and heat the oven to 450°F.

 Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

 Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pep[1]per. Roast, turning once, until softened and browned, about 25 minutes.

 Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

 In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

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