Ingredients
1.5 pound butternut squash - peeled, seeded, and cut into 1-inch pieces (can use delicata or sugar squash too).
5 tbsps. olive oil
Kosher salt and black pepper
1/2 cup hazelnuts
1 tbsp. sherry vinegar or red wine vinegar
1 tsp. yellow or dijon mustard
6 cups mixed greens (about 4.5 oz.)
1/2 small red onion, thinly sliced
4 oz gorgonzola, crumbled (1 cup)
Preparation
Heat oven to 400*. On a rimmed baking sheet, toss the squash with 2 tbsp. of oil, 1/2 tsp. salt and 1/4 tsp pepper. Roast, tossing once, until golden brown and tender, 30 to 35 minutes. Let cool slightly.
Meanwhile, spread hazelnuts on a second rimmed baking sheet and toast in oven, tossing occasionally, until fragrant (approx. 10-12 mins). Let cool slightly, then rub in a clean dish towel to remove the skins (discard skins). Roughly chop.
In a large bowl, whisk together the vinegar, mustard, the remaining 3 tbsp. of oil and 1/4 tsp. each of salt and pepper. Add squash, hazelnuts, greens and onions and toss to combine. Sprinkle with the gorgonzola and serve.
