- 3 cups butternut squash, 1/2" cubes (from a 2 lb. squash)
- 6 Tbsp. olive oil, divided
- 1/2 tsp. salt, divided
- 1/2 tsp. black pepper, divided
- 3 slices thick cut bacon, cut into 1/2" pieces
- 2 medium leeks, thinly sliced
- 2 Tbsp. wine vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp. sugar
- 8 cups frisée lettuce (about 6 oz.)
- 3 oz. Il Villaggio® P armigiano-Reggiano Extra, rough chunks (about 2/3 cup)
- 6 Tbsp. dried cranberries
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- Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss squash with 2 Tbsp. oil and 1/4 tsp. each salt and pepper; spread in a single layer. Roast 20 minutes, turning once, until squash is tender and golden brown. Let cool slightly.
- In a medium skillet, cook bacon until crisp. Remove and keep warm. Pour off all but 1 Tbsp. drippings; add leeks and cook covered over medium-low heat, stirring occasionally until tender, about 6 minutes.
- In a large bowl, whisk together remaining 4 Tbsp. oil, vinegar, mustard, sugar and remaining 1/4 tsp. each salt and pepper. Add frisée and toss until well coated.
- Arrange frisée on 6 serving plates. Top with squash, bacon, leeks, cheese and cranberries.
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