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Roasted Squash, Chestnut and Chicory Salad with Cranberry Vinaigrette


  • 3 tbsp. O&CO. Everyday Olive Oil
  • 1 acorn squash, about 2 lbs.
  • 1 cup Whole Chestnuts, sliced into thirds
  • 4 slices of pancetta, about ¼ inch thick and cut into cubes
  • 1/2 cup of Cranberries in Vin de Pays D’Oc
  • 1 tbsp. packed dark brown sugar
  • 1/4 cup water
  • 2 tbsp. whole grain mustard
  • 3/4 lb. of chicory, trimmed and roughly chopped into 2 inch pieces (about 10 cups)
  • Freshly ground black pepper
  • O&CO. Fleur de Sel



  1. Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
  2. Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into ½ inch thick slices. Peel if desired with a paring knife. In a medium bowl, toss the squash with 1 tbsp olive oil, ½ tsp Fleur de Sel and ¼ tsp pepper. Place the squash in an even layer on the baking sheet and roast for 15 minutes.
  3. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, about 10 to 15 minutes more.
  4. While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet. Heat the pan over moderately high heat until hot but not smoking, then add cranberries and brown sugar, stirring to combine. Remove from heat and add water.
  5. Transfer cranberry mixture to a medium bowl and whisk in mustard, 2 tbsps olive oil, 1/2 tsp Fleur de Sel, and 1/4 tsp pepper. Add the chicory, acorn squash and chestnuts to bowl. Gently toss together.
  6. Top the salad with the pancetta bits and serve immediately at room temperature.