Butternut Squash Salad With Hazelnuts

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3 1/2 cups diced butternut squash

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 cup blanched hazelnuts

3 cups baby arugula (3 ounces)

1 medium head frisée, torn into bite-size pieces

3 ounces prosciutto, torn into bite-size pieces

1 1/2 tablespoons snipped chives

2 1/2 tablespoons balsamic vinegar

2 tablespoons hazelnut oil

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