Roasted Squash and Hazelnut Salad
Coincidentally, during the day, my friend Lauren sent me the link to this recipe for Roasted Squash and Hazelnut Salad.
I didn’t follow the recipe exactly because I didn’t have all the ingredients called for, but it served as a good inspiration and came out well.
I roasted butternut squash, cut into ½ inch pieces, instead of acorn squash cut in crescents. I didn’t have any goat cheese, but I did have Smith’s smoked gouda, a local cheese I’m a big fan of. Also, we had two kinds of lettuce from our final CSA share from last week, so I used that instead of arugula. I did have hazelnuts, extra virgin olive oil and good balsamic vinegar.
Lauren, thanks for the recipe tip. It was a winner!