Roasted Butternut Squash Salad with Pears and Stilton

Name: Roasted Butternut Squash Salad with Pears and Stilton
Ingredients: 1 large butternut squash (about 3 lb.); 5 Tbs. extra-virgin olive oil; 1/2 tsp. chopped fresh rosemary; Kosher salt; Freshly ground black pepper; 6 slices thick-cut bacon, cut into 1/2-inch pieces; 1-1/2 Tbs. balsamic vinegar; 1 tsp. Dijon mustard; 1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups); 2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick; 6 oz. Stilton, cut into 8 wedges

Roasted Butternut Squash Salad with Pears and Stilton was pinched from <a href="http://www.finecooking.com/recipes/roasted-butternut-squash-salad.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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1 large butternut squash (about 3 lb.)

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5 Tbs. extra-virgin olive oil

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1/2 tsp. chopped fresh rosemary

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Kosher salt

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Freshly ground black pepper

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6 slices thick-cut bacon, cut into 1/2-inch pieces

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1-1/2 Tbs. balsamic vinegar

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1 tsp. Dijon mustard

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1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)

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2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick

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6 oz. Stilton, cut into 8 wedges

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