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Butternut Squash with Bleu Cheese and Hazelnuts Recipe

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This recipe for Butternut Squash with Bleu Cheese and Hazelnuts, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Neleen Nichols

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs butternut squash (pumpkin will also work) cut into 1" pieces
5 Tbsp olive oil (2 at first, then 3)
Salt & Pepper
1/2 cup hazelnuts
1 Tbsp sherry vinegar, red wine vinegar, or champagne vinegar
1 tsp Dijon mustard
6 ups mixed greens
1/2 small red onion, thinly sliced
4 ozs Bleu cheese (1 cup)

Directions:
Directions:
Preheat oven to 400 F

On a rimmed baking sheet, toss the squash with 2 Tbsp of olive oil, 1/2 tsp salt & pepper
Roast, tossing once, until golden brown and tender 30 - 35 minutes
Let cool slightly

Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in the oven, tossing occasionally, until fragrant - 10 - 12 minutes
Rub the hazelnuts with a clean towel to remove skins, roughly chop

In a large bowl, whisk together the vinegar, mustard, the remaining 3 Tbsp of olive oil, and 1/4 tsp S&P
Add the squash, hazelnuts, greens and onion
Toss to combine
Sprinkle with Bleu cheese

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
This is kind of a salad, but a very hearty one and the hazelnuts just make it wonderful. If you don't care for Bleu cheese, you can use the milder Gorgonzola or even Feta. It's all good.

 

 

 

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