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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
Serves 4 or more
- 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
- 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.
- In a large baggie, put the squash, olive oil, brown sugar, sea salt and cayenne. Shake it to evenly coat the squash.
- 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.
- Toast the squash seeds with a little sea salt in a saute pan.
- Saute the pancetta until very crispy.
- Shave the pecorino cheese into curls with a vegetable peeler or a sharp knife.
- Mix the dressing: Sriracha sauce, banyuls vinegar, pomegranate molasses and olive oil.
- Toss the arugula with the dressing (to taste). Arrange on a plate.
- Arrange the butternut circles and dots in the arugula. Also arrange the pancetta in and on the arugula.
- Garnish with the toasted butternut seeds and the pecorino curls. Sprinkle with more dressing if needed.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Butternut Squash