Roasted Butternut Squash Bistro Salade with Jammy Eggs & Warm Pancetta-Shallot Vinaigrette

Instructions

1. 1

   Position a rack in the center of the oven and preheat to 425°F (220°C). On a large rimmed baking sheet, tumble 1 medium butternut squash cut into cubes. Drizzle with 2 tbsp extra-virgin olive oil, scatter over 1 tbsp fresh thyme leaves and 0.5 tsp piment d'Espelette, then season with 0.5 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Toss until each piece is glossed and spread into an even, single layer.

   5 min

   Tip: Make sure the squash pieces have breathing room on the pan so they roast and caramelize rather than steam.

2. 2

   Slide the baking sheet into the oven and roast the squash undisturbed for 18 minutes, then flip with a spatula and roast for another 7 to 10 minutes until deeply golden at the edges and tender when pierced with the tip of a paring knife.

   25 min

   Tip: That deep bronze caramelization brings out natural sweetness that offsets the bitter frisée brilliantly.

3. 3

   While the squash roasts, bring a medium saucepan of water to a rolling boil over medium-high heat. Prepare an ice water bath in a bowl nearby. Gently lower 4 large pasture-raised eggs into the boiling water with a slotted spoon. Reduce heat slightly to maintain a gentle boil and cook for exactly 6 minutes and 30 seconds. Immediately transfer the eggs to the ice bath to chill for 5 minutes, then gently tap and peel under cool water. Set aside.

   12 min

   Tip: Pasture-raised eggs yield that glorious amber-colored runny center that enriches the whole salad.

4. 4

   Heat a medium skillet over medium heat. Add 4 oz diced pancetta and sauté until the edges turn golden and crisp, about 5 minutes. Toss in 3 tbsp raw pumpkin seeds and toast right in the rendering fat for 1 to 2 minutes until lightly puffed. Stir in 1 finely minced shallot and cook for 1 minute until softened and fragrant. Remove the skillet from heat and immediately whisk in 2 tbsp apple cider vinegar, 1 tbsp Meyer lemon juice, 1.5 tsp Dijon mustard, the remaining 2 tbsp extra-virgin olive oil, 0.5 tsp kosher salt, and 0.25 tsp freshly cracked black pepper to form a warm, emulsified vinaigrette.

   8 min

   Tip: Whisking the dressing right in the warm pan captures every drop of the savory browned bits.

5. 5

   In a spacious salad bowl, combine 4 cups frisée lettuce, 2 cups tender baby watercress, and 1 small Honeycrisp apple thinly shaved. Drizzle with 3 tablespoons of the warm vinaigrette from the pan and gently toss with clean hands until the leaves are glossy and lightly wilted.

   4 min

   Tip: Tossing bitter greens with warm dressing softens their bite without making them sodden.

6. 6

   Spread the dressed greens across a wide, low serving platter. Scatter the hot roasted butternut squash cubes and 1 ripe Hass avocado sliced into wedges evenly over top. Halve the peeled jammy eggs lengthwise and nestle them into the salad. Spoon the remaining warm vinaigrette with the crispy pancetta, shallots, and toasted pepitas generously over the squash, avocado, and eggs. Finish with a scatter of 0.5 tsp flaky sea salt and serve immediately.

   5 min

   Tip: Serve with thick slices of warm sourdough to swipe through the egg yolks and pan juices.