Roasted Squash aux Lardons

Is it still a salad if it’s hot? Ponder that existential question as you make your way through a tower of runny egg, salty crackly pancetta, sharp escarole, and sweet-and-substantial roasted squash

Good

% Daily Values based on a 2,000 calorie diet

Step 1

From the Market Acorn squash Escarole Pancetta Spin It Butternut, honeynut, or delicata squash, can be used (peel butternut) Instead of escarole, use 2 bunches frisée or ¼ head green cabbage Bacon or guanciale can replace the pancetta At Home Olive oil Salt and pepper Lemon Eggs Sherry vinegar Spin It If you don’t have any lemons, use 2 tablespoons rice vinegar or cider vinegar Top with a couple slices of fresh mozzarella instead of the eggs Red wine vinegar can replace sherry vinegar

Step 2

Preheat the oven to 425°F.

Step 3

Scrub the squash (sometimes they have a waxy film on them in addition to little patches of dirt), then halve it through the stem and scoop out the seeds (no need to peel). Lay the squash on the cut sides, then cut it into ½-inch-wide wedges. Transfer to a rimmed baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast until the squash is lightly browned on the underside and tender when pierced with a cake tester or paring knife, 20 to 25 minutes.

Step 4

Meanwhile, trim the escarole and separate it into individual leaves. Wash, drain, and dry. Tear any very large leaves in half.

Step 5

Put the pancetta in a large nonstick skillet, then place over medium heat and cook, turning every few minutes, until the fat has rendered and the pancetta is shriveled and golden, 8 to 10 minutes. (Starting it in a cold pan will help it release its fat before it starts to brown.) Increase the heat to medium-high and cook until crisp, 2 to 3 minutes more. Transfer to a plate, leaving drippings behind. Add the escarole to the skillet and toss to coat. Season with salt and pepper and cook, tossing, until the leaves are wilted but the ribs still have some crunch, 3 to 4 minutes. Turn off the heat and stir in the vinegar and lemon juice. Transfer the escarole to a bowl.

Step 6

Wipe out the skillet and return it to medium heat. Add enough oil to generously coat the surface, then fry the eggs until the whites are set and the yolks are still runny, about 4 minutes. Season with salt and pepper. Layer the squash, pancetta, and escarole on plates, and top each with an egg.