Make Ahead


October 26, 2010
0 Ratings
  • Serves 4 or more
Author Notes

This is a "wake up and pay attention" kind of salad! The sweet squash is further sweetened and perked up with brown sugar and cayenne. The whole squash is utilized; even the seeds. Then it meets peppery arugula and an uncompromising dressing to match its' sweetness and spicy flavors. —dymnyno

What You'll Need
  • 1 1 pounds butternut squash
  • 2 tablespoons butternut squash seeds
  • 3 tablespoons olive oil
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • 2 cups arugula
  • 10 slices pancetta
  • pecorino cheese shavings
  • 1/2 cup olive oil
  • 1 tablespoon banyuls vinegar
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon sriracha chili sauce
  1. Peel the butternut squash and trim it so the rounds and circles are uniform and clean. Reserve the seeds and clean, rinse and dry them.
  2. In a large baggie, put the squash, olive oil, brown sugar, sea salt and cayenne. Shake it to evenly coat the squash.
  3. Remove the squash from the baggie and place on a silpat on a baking sheet. Roast in the oven at 350 for about 40 minutes until slightly carmelized.
  4. Toast the squash seeds with a little sea salt in a saute pan.
  5. Saute the pancetta until very crispy.
  6. Shave the pecorino cheese into curls with a vegetable peeler or a sharp knife.
  7. Mix the dressing: Sriracha sauce, banyuls vinegar, pomegranate molasses and olive oil.
  8. Toss the arugula with the dressing (to taste). Arrange on a plate.
  9. Arrange the butternut circles and dots in the arugula. Also arrange the pancetta in and on the arugula.
  10. Garnish with the toasted butternut seeds and the pecorino curls. Sprinkle with more dressing if needed.

See what other Food52ers are saying.

  • themissingingredient
  • Sagegreen
  • lapadia
  • onetribegourmet
  • TheWimpyVegetarian

11 Reviews

themissingingredient January 9, 2011
Made this for lunch today and everyone cleaned their plates!!
Sagegreen November 1, 2010
I just found this one....with 171 entries last week, no doubt there were many I still have not noticed. But this looks delightfully spicey with all your special touches!
lapadia October 28, 2010
I love your recipe idea AND your presentation!
onetribegourmet October 28, 2010
Looks Delicious!
TheWimpyVegetarian October 27, 2010
This looks so delicious and so healthy, I'm going to try to make time to make it tomorrow! I love so many things about it including my favorite ingredients like pom molasses and sriracha. Great, great salad.
foodfighter October 27, 2010
I like the heat and squash combo
drbabs October 26, 2010
This is really beautiful! I love that you made a salad!
fiveandspice October 26, 2010
This looks gorgeous and delicious! I'll definitely be trying this with one of my next little squashies!
iuzzini October 26, 2010
This is so beautiful!
dymnyno October 26, 2010
OHHH yes, I took the pic before I put the pecorino cheese on. Don't forget the cheese.
Lizthechef October 26, 2010
Looks delicious, along with your original touches...