Ingredients

2 tablespoons extra-virgin olive oil plus additional for greasing

1 2-pound acorn squash

1 teaspoon salt

1/2 teaspoon black pepper

1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds

4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice

1/4 cup fresh cranberries, finely chopped

1 tablespoon packed dark brown sugar

1/4 cup water

2 tablespoons whole-grain mustard

3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

Description

An Italian Salad Of Squash, Chicory, Pancetta, And Chestnuts Gets An American Spin From A Tart Cranberry Vinaigrette.

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