2010
Recipe Source: Farmhouse Delivery
1 Butternut Squash, peeled, seeded and cut into 2″ cubes
Several handfuls of arugula or baby salad greens, washed and spun dry
1/4 c. Hazelnuts
2 oz. Manchego Cheese, shaved with a vegetable peeler
Olive Oil
Salt & Pepper
2 Tbs. Champagne or White Wine Vinegar
1 Tbs. Whole Grain Mustard
1 Large Shallot, sliced thin
Pinch of Sugar
1/3 c. Olive Oil
Toss squash with olive oil, salt and pepper. Roast at 375 for about 15-20 minutes, until caramelized and tender, stirring occasionally. Meanwhile, place hazelnuts in a small pan and place in oven with squash for about 5-10 minutes. When nuts smell fragrant and begin to color, remove from oven and place on kitchen towel. Gather them in the towel and rub until the papery skins come off. Set aside to cool. Place vinegar, mustard, shallots, and pinch of sugar in a small bowl and whisk until sugar dissolves. Add olive oil in a thin stream, whisking constantly until emulsified. Chop hazelnuts coarsely and set aside. When squash is done, remove from the oven and toss with vinaigrette. Toss arugula or baby greens separately and pile onto serving platter. Scatter roasted squash and manchego on top and serve.
