Roasted Winter Squash Ham and Parsley Salad
Ingredients
- 4 tablespoons unsalted butter
- One 3-pound winter squash—halved, seeded and cut into 12 wedges
- Salt and freshly ground pepper
- 1 tablespoon pure maple syrup
- 1 teaspoon ground coriander
- 1/2 cup hazelnuts (2 ounces)
- 2 tablespoons hazelnut oil
- 1 tablespoon sherry vinegar
- 2 packed cups flat-leaf parsley
- 2 1/2 ounces baked ham, cut into 1/2-inch dice (1/2 cup)
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