- Average
- Average budget
Ingredients
- 3/4 lb diced butternut squash
- 1/2 lb brussels sprouts trimmed and halved
- 1 C halved cherry tomatoes
- 4 T plus 1 t EVOO
- S&P
- 1/4 C diced pancetta
- 1 T chopped fresh sage
- 1 T Red wine vinegar
- 1 t Dijon
- 1 t maple syrup
- 2 C croutons
- 4 C arugula
Preparation
Step 1
Preheat oven to 400
In a large bowl, stir together the butternut squash, Brussels sprouts, tomatoes and 1 T of the EVOO; season with salt and pepper. Spread the vegetables out on a baking sheet and roast until browned and fork tender about 30 minutes.
Step 2
In a small fry pan over medium high heat warm 1 t EVOO and add the pancetta and cook, stirring occasionally until lightly crisp about 4 minutes. Add the sage and cook for 1 minute more, transfer to a paper towel lined plate.
Step 3
In a small bowl, whisk together the vinegar, mustard and maple syrup. Slowly whisk in the remaining 3 T EVOO and continue whisking until emulsified. Season to taste with salt and pepper.
Step 4
To Serve, transfer the roasted vegetables to a serving bowl. Add the croutons and arugula and toss with the dressing. Sprinkle with the pancetta mixture