Ingredients
- 3 1/2 cups diced butternut squash
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup blanched hazelnuts
- 3 cups baby arugula (3 ounces)
- 1 medium head frisée, torn into bite-size pieces
- 3 ounces prosciutto, torn into bite-size pieces
- 1 1/2 tablespoons snipped chives
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons hazelnut oil
Description
5
Food & Wine
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