Hellloooooo, Fall. <Insert big open arms.> Charred radicchio + roasted butternut squash + fresh sweet-and-tart honeycrisp apple + candied pepitas + balsamic vinegar. Yes please!!!
Roasting squash becomes a staple for me come fall. Acorn squash, butternut squash, spaghetti squash, pumpkin, you name it. They all scream fall, fall, fall! Or Autumn. Whatever you call it. I decided to add roasted butternut squash to a salad today instead of how I normally prepare it, roasted as a side dish.
I’ve yet to try cooking some of the less common squashes like kabocha, calabaza, or delicata squash but that’s my goal this fall! Oh yeah. Cooking goals. Always gotta try new stuff! If you have any recipe recommendations for these “exotic” squashes leave them for me in the comments below!
We had guests over the night I made this salad, so I layered it up on a big serving platter and let everyone have at it down the “buffet line”. Feel free to toss it up in a bowl if you prefer.
Radicchio, if you haven’t had it, can be a bitter green. Try a bite of yours once you buy it. If it tastes too bitter for you, you can remove some of that! Just fill a large bowl with ice and water. After you cut the head of lettuce into wedges (as the recipe calls for in step 1), simply add the wedges to the ice bath for about 15 minutes. Then strain the water and dry the lettuce well in a salad spinner or with towels. (You’ll want it *TOTALLY* dry before you bake it, or it won’t char, it will steam and wilt. Ucky.) FYI, I did not soak mine, I just sliced and roasted it as the recipe is written below.
What fall recipe are you looking forward to making? Also don’t forget to share your favorite squash recipe with me in the comments below!
- 1 small head radicchio
- 2 tablespoons olive oil, divided
- salt and pepper
- A 1½ pound butternut squash; peeled, seeded, and diced into ½ inch cubes
- 1 apple (I suggest honeycrisp or fuji), cut into large matchsticks
- balsamic vinegar
- ⅓ cup Quick Honey Candied Pepitas
- Turn oven to broil on high. Half your head of radicchio, then cut each half into quarters, making 8 wedges total. Place on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and salt and pepper. Place under the broiler for 5-10 minutes (depending on your broiler) just to achieve a slight char (like you grilled it). Remove from oven. Set aside on a dish or cutting board to cool. When cool enough to handle, chop or slice for your salad.
- Adjust oven to 375 F. On the same baking sheet, toss the butternut squash with 1 tablespoon olive oil, salt and pepper. Bake for 40 minutes, tossing at the half way point.
- To assemble, layer the salad starting with the radicchio. Drizzle radicchio with a bit of balsamic vinegar. For the next layer, add the butternut squash, then drizzle balsamic. Top with apples and a bit more balsamic. Finally, garnish with Quick Honey Candied Pepitas and serve!