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
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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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