Dinner Tonight: Escarole Salad With Squash And Cheddar Recipe

• 1 butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
• 4 tablespoon extra-virgin olive oil
• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• 1 Granny Smith apple, quartered, cored, and sliced thinly
• 1 head escarole, torn into 2-inch pieces
• 2 1/2 ounces sharp cheddar cheese, thinly shaved
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon brown sugar
• 2 slices of cooked bacon, crumbled

1. Preheat the oven to 425u0b0F. Place the squash on a large baking sheet and toss with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and a sprinkling of black pepper. Transfer to the oven and cook until the squash is tender, about 20 to 25 minutes. When done, remove the squash and set aside to cool.
2. Meanwhile, whisk together the vinegar, mustard, sugar, 1/4 teaspoon salt, and a pinch of black pepper. Continue whisking, and drizzle in the rest of the oil. Taste, and season with more salt and pepper if needed.
3. Mix together the apple, bacon, escarole, half of the cheese, and the cooled squash in a large bowl. Pour the dressing on, and toss until combined. Sprinkle on the remaining cheese and serve.

butternut squash, extravirgin olive oil, kosher salt, freshly ground black pepper, apple, head, cheddar cheese, whitewine vinegar, mustard, brown sugar, bacon

Taken from www.seriouseats.com/recipes/2009/11/escarole-salad-with-squash-and-cheddar-recipe.html (may not work)