Spinach, Roasted Butternut Squash and Burrata Salad
1 butternut squash, peeled, seeded and cut into 1 inch pieces
1 bag baby spinach
8 oz Burrata, torn into small pieces
1/4 lb hazelnuts, chopped and toasted
1 c aged balsamic vinegar
1 TBSP white balsamic vinegar
2 TBSP extra virgin olive oil
2 TBSP hazelnut oil
Salt and pepper
In a small skillet or saucepan, bring the aged balsamic vinegar to boil over medium-high heat. Lower the heat and simmer, long and slow. until reduced to about a third of its original volume. (The reduction will thicken some more as it cools. If it becomes too thick, thin it with a drop of water.)
Preheat the oven to 400°F.
Place squash on a baking sheet and drizzle with olive oil, season with salt and toss to combine, bake for about 25 minutes until cubes are golden and slightly charred, yet still firm. Set aside to cool slightly.
Prepare the vinaigrette. In a small jar combine the hazelnut oil and white balsamic vinegar. Season with salt and shake until well blended.
In a large bowl toss the spinach with the half of the vinaigrette, adding more if needed. Top with the butternut squash cubes and burrata. Spoon the balsamic reduction generously on top, finish with the hazelnuts and serve.