Vinegar-Glazed Butternut Squash Pasta Salad
From ripe tomatoes to tangy sheep-milk pecorino, Tuscan food tends to have a healthy amount of acidity, which is nicely complemented by the fruity complexity of red wine vinegar. When fortified by rich hazelnut oil (the nuts are grown all over Italy), the two strengthen each other.
Our favorite bottles:
Volpaia Italian Red Wine Vinegar, $19 at formaggiokitchen.com
Pödör Hazelnut Oil, $20 at podoroils.com
Use them in: Vinegar-glazed butternut squash pasta salad
Ingredients
One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups)
1/4 cup plus 2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Kosher salt
Pepper
3/4 pound whole-wheat fusilli
1/4 cup plus 1 tablespoon unrefined hazelnut oil
1 head of Treviso or 1/2 a small head of radicchio, thinly sliced
1/2 cup packed parsley leaves
Shaved Pecorino Tuscano or Romano, for serving
Directions
Preheat the oven to 425°. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about 35 minutes, tossing halfway through, until browned and glazed.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil.
In a large bowl, whisk the remaining 2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.
Yields: 4
cook Time: 20 minutes
total Time: 50 minutes
