Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette Recipe | Epicurious

Ingredients

• 1 (2-pound) acorn squash
• 2 tablespoons extra-virgin olive oil, plus additional for greasing pan
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup peeled whole chestnuts, cut into thirds (from a 7- to 8-ounce jar)
• 4 (1/4-inch-thick) slices pancetta, cut into 1/4-inch dice (6 ounces total)
• 1/4 cup fresh cranberries, finely chopped
• 1 tablespoon dark brown sugar
• 1/4 cup water
• 2 tablespoons whole-grain mustard
• 3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)