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Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad

By epicurious · From Open Recipes · 16 ingredients
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Why it works: Hazelnut and chicory share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 9 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Makes 8 servings

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Hazelnut + chicorytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Olive + apple cider vinegartop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together408 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Hazelnut + butternut squashtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together13 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Chicory + olivetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together124 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Olive + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together27,398 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the apple

How well each one fits the dish's main ingredients (hazelnut, arugula, chicory, butternut squash, olive, pepper, apple cider vinegar):

  1. Lemonbetter flavor fit
  2. Avocadobetter flavor fit
  3. Limebetter flavor fit
  4. Applethe original

Fit is the average pairing score against hazelnut, arugula, chicory, butternut squash, olive, pepper, apple cider vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).