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Recipe

Roasted Butternut Squash Salad with Pears and Stilton

Featured in our 2019 Christmas Guide
Jennifer May

Servings: 4

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

Ingredients

  • 1 large butternut squash (about 3 lb.)
  • 5 Tbs. extra-virgin olive oil
  • 1/2 tsp. chopped fresh rosemary
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1-1/2 Tbs. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
  • 2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
  • 6 oz. Stilton, cut into 8 wedges

Nutritional Information

  • Calories (kcal) : 560
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 60
  • Sodium (mg): 1050
  • Carbohydrates (g): 50
  • Fiber (g): 15
  • Protein (g): 18

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.
  • Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.
  • Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
  • In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.
  • In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Reviews

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Reviews (5 reviews)

  • Krispie | 12/07/2019

    This was delicious but way too big for a “dinner salad, which is what I wanted it for. I will cut it in half for next time and still serve four people. That should be perfect.

  • emilyinvc | 10/29/2013

    I have to watch my saturated fat intake so I had to make alterations. This "light" dish has 12g sat fat, which is absurd for a salad! I omitted bacon because I didn't have any, used an arugula/spinach mix because that's what I had on hand and did a tablespoon of blue cheese on each salad. It was so delicious! I love bacon but I think it might have distracted from other flavors in this dish. I'm also delighted to have found a way to cook butternut squash so quickly! This dish is probably delicious as is, but with the changes I made it was luscious, complex with the flavors of autumn. A real keeper.

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