Serves 4

2 pounds acorn squash
4 tablespoons butter
1 tablespoon maple syrup
1 teaspoon freshly ground coriander seed
1tablespoon sherry vinegar
2 tablespoons hazelnut oil
2 cups parsley leaves, washed and dried
1/2 cup chopped, peeled hazelnuts
1/2 cup small-­diced black forest ham

Preheat oven to 450ºF.

Break off the stem of the squash and cut in half from top to bottom with a heavy knife. Remove the seeds and cut each half into 4 wedges.

In a large sauté pan melt the butter on high heat until bubbly, add the squash and move pan around to lightly brown. After 2 minutes, place in oven and cook for 5 minutes. Remove from oven, flip the squash and return to oven to finish cooking, about 8 to 12 minutes. Remove from oven, drizzle with syrup, sprinkle with coriander, and return to oven for 1 minute. Transfer to a plate and set aside.

Place hazelnuts in a sauté pan, place in oven and toast until lightly browned, about 3 to 5 minutes.

Place vinegar in a bowl and whisk in oil, season. In another bowl, mix together the parsley, nuts, and ham, toss with the vinaigrette.

Arrange 2 wedges of the squash per plate, on their side, creating an oval. Place salad in the center and serve.