Butternut Squash Salad With Hazelnuts And Blue Cheese

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1 1/2 pounds butternut squash, delicata squash, or sugar pumpkinā€”peeled, seeded, and cut into 1-inch pieces

5 tablespoons olive oil

kosher salt and black pepper

1/2 cup hazelnuts

1 tablespoon sherry vinegar or red wine vinegar

1 teaspoon Dijon mustard

6 cups mixed greens (about 4 1/2 ounces)

1/2 small red onion, thinly sliced

4 ounces blue cheese, crumbled (1 cup)

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