Photo: Anna Pelzer
Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad
16 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
502
Calories
2g
Protein
28g
Fat
67g
Carbs
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Chicory Leaves | not in our table | 0 |
| Soup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup hazelnuts
- 5 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)
- 5 ounces baby arugula
- 12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups)
- 1 1/2 pounds butternut squash, trimmed and peeled
- 2 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
- 1 cup apple cider or apple juice
- 1/4 cup apple cider vinegar
- 2 tablespoons finely chopped shallot
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- Salt
- 1/2 cup extra-virgin olive oil
- Y-shaped vegetable peeler
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes