Active Time

　　1 1/2 hours

　　Total Time

　　1 1/2 hours

　　We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course. Pair the squash with a mix of spicy arugula and ever-so-slightly-bitter chicory enhanced with savory pancetta and toasted hazelnuts. A sweet-tart apple vinaigrette is the final touch atop the most refreshing fall salad we've tasted in a long time.

　　Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

　　

Ingredients

Makes 8 servings

　　

Salad:

1/2 cup hazelnuts

　　5 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)

　　5 ounces baby arugula

　　12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups)

　　

Squash:

1 1/2 pounds butternut squash, trimmed and peeled

　　2 tablespoons extra-virgin olive oil

　　Salt

　　Freshly ground pepper

　　

Vinaigrette:

1 cup apple cider or apple juice

　　1/4 cup apple cider vinegar

　　2 tablespoons finely chopped shallot

　　2 teaspoons Dijon mustard

　　2 teaspoons sugar

　　Salt

　　1/2 cup extra-virgin olive oil

　　

Special Equipment

Y-shaped vegetable peeler

　　

Begin salad:

Step 1

Heat oven to 350°F with rack in middle.

　　

Step 2

Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.

　　

Step 3

While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.

　　

Roast squash:

Step 4

Increase oven to 425°F with rack in middle. Lightly oil baking sheet.

　　

Step 5

Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.

　　

Make vinaigrette while squash is roasting:

Step 6

Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.

　　

Assemble salad:

Step 7

Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.

　　

Step 8

Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.

　　Cooks' notes:

　　•Salad recipe may be halved or quartered to serve 2 to 4 people, but we suggest roasting full amount of squash because leftovers are delicious!

　　•Chicory can be prepared 1 day ahead and chilled in a resealable plastic bag with a towel.

　　•Hazelnuts can be roasted 1 day ahead and kept at room temperature.

　　•Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.