Roasted Butternut Squash Salad with Pears and Blue Cheese
Adapted from Fine Cooking Magazine
Yield: 4 Servings
Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.
Ingredients
1 large butternut squash (about 3 lb)
5 Tbsp extra-virgin olive oil
1/2 tsp chopped fresh rosemary (fresh thyme is also a nice addition)
6 slices thick-cut bacon, cut into lardons
1 1/2 Tbs balsamic vinegar or lemon juice
1 tsp Dijon mustard
1 medium head butter lettuce (can substitute your favorite lettuce or use mesclun)
2 medium firm-ripe pears (Bartlett or Anjou), cored and sliced 1/8 inch thick
6 oz blue cheese, crumbled
Instructions
Position a rack in the center of the oven and preheat the oven to 450F.
Cut the narrow top portion of the squash close to where it widens (reserve the base for another use, like this). Peel with a carrot peeler and slice it into 12 thin (about 1/4 inch) rounds.
Brush both sides of the squash with 1 Tbsp of the oil and spread in a single layer on a rimmed cookie sheet. Sprinkle with rosemary, thyme (if using), salt and freshly ground pepper. Roast, turning once, until softened and brown, about 25 minutes.
In a small bowl, whisk together the vinegar (or lemon juice), mustard, and S&P to taste. Slowly whisk in the remaining 4 Tbsp oil.
In a large bowl, toss the lettuce and pears with enough vinaigrette to coat lightly. Arrange the squash on 4 large plates. Top each with a mound of the lettuce and pear, and sprinkle with bacon and crumbled blue cheese.
Serve immediately.
Notes:
For added crunch, I also like to sprinkle roasted pecans or roasted butternut squash seeds.
Blog post with pictures is here.