Chicory Salad With Maple Roasted Acorn Squash Recipes

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MAPLE-ROASTED ACORN SQUASH

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6



Maple-Roasted Acorn Squash image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
  • Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.

3 acorn squash, unpeeled, halved through the stem, and seeded
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving

CHICORY SALAD WITH MAPLE-ROASTED ACORN SQUASH

This salad combines crisp chicory with slices of oven-roasted acorn squash. A kiss of maple syrup draws out the natural sweetness of the squash. An aromatic hazelnut vinaigrette can be drizzled over the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9



Chicory Salad with Maple-Roasted Acorn Squash image

Steps:

  • Preheat oven to 375 degrees. Toss squash with 1 tablespoon oil and the syrup, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 20 minutes; set aside.
  • Whisk vinegar, lemon juice, and 1/4 teaspoon salt in a bowl. Pour in remaining 6 tablespoons oil in a slow, steady stream, whisking. Season with pepper.
  • Just before serving, toss greens and squash with dressing, and arrange on a platter. Sprinkle with hazelnuts.

1 acorn squash (about 1 3/4 pounds), halved, seeded, and cut into 2-by-1/4-inch pieces
7 tablespoons hazelnut oil
3 tablespoons plus 1 teaspoon pure maple syrup
Coarse salt and freshly ground pepper
1 teaspoon sherry vinegar
2 teaspoons fresh lemon juice
2 heads frisee, separated into small pieces
1 head escarole, coarsely chopped
1/2 cup hazelnuts, toasted, skins removed

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE

Categories     Salad     Leafy Green     Vegetable     Side     Roast     Thanksgiving     Wheat/Gluten-Free     Cranberry     Bacon     Fall     Healthy     Chestnut     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 11



Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette image

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
  • Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
  • While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
  • Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
  • Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

2 tablespoons extra-virgin olive oil plus additional for greasing
1 2-pound acorn squash
1 teaspoon salt
1/2 teaspoon black pepper
1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice
1/4 cup fresh cranberries, finely chopped
1 tablespoon packed dark brown sugar
1/4 cup water
2 tablespoons whole-grain mustard
3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

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