Roasted Winter Squash, Ham And Parsley Salad

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4 tablespoons unsalted butter

One 3-pound winter squash—halved, seeded and cut into 12 wedges

Salt and freshly ground pepper

1 tablespoon pure maple syrup

1 teaspoon ground coriander

1/2 cup hazelnuts (2 ounces)

2 tablespoons hazelnut oil

1 tablespoon sherry vinegar

2 packed cups flat-leaf parsley

2 1/2 ounces baked ham, cut into 1/2-inch dice (1/2 cup)

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