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Radicchio & Roasted Squash Salad from Now & Again Cookbook from Julia Turshen

Thanksgiving is a few weeks away and maybe you've already started planning your menu, or maybe just like me you have a few butternut squashes sitting around and are looking for a fun recipe to make with them.

Either way, the Radicchio & Roasted Squash Salad from Julia Turshen's Now & Again Cookbook is a great way to use your butternut squash. My friends at OXO sent me a copy of Julia's book and a few kitchen tools. 

The book is divided into seasons and presents menus and recipes based on special occasions for each. If you, like me, love leftovers, Julia provides plenty of ideas for those too. 

If you've read my blog, you know I love oxo tools. One of my favorites is the angled measuring cup. I had the 2 cup capacity cup and am happy to add the mini one to my collection (see the photo below). I used the cup to measure 4 tablespoons of vinegar for the dressing in the recipe, which equals 1/4 cup.

I have many peelers, but this new one from oxo has a great grip, is light weight, has a swivel blade, and had no trouble peeling the tough skin of the butternut squash. I gave my old peeler to a friend!

Finally, I added fresh parsley to the salad and used oxo's Greensaver Herb Keeper to store the leftover parsley in my fridge. I love that the container is tall and doesn't take up too much space and allows the air to circulate around the herbs which makes them live longer: less money in the garbage!

And now the recipe!

Reprinted  from  Now  &  Again  by  Julia  Turshen  with  permission  by  Chronicle  Books,  2018 
Radicchio  +  Roasted  Squash  Salad 


This  salad  is  especially  great  for  the  holiday  not  only  for  its  wonderful  fall  flavors  but  also  because  it’s  hearty  and  can  sit  on  a  buffet  table  for  hours  without  losing  any  integrity  or  flavor.  In  fact,  you  can  mix  the  whole  thing  up  to  a  day  before,  refrigerate  it,  and  then  bring  it  to  room  temperature  before  serving. 

If  you  can  find  delicata  squash,  try  it  (just  seed  it,  no  need  to  peel it).  Note  that  if  you  can’t  find  squash  (or  if  you  dislike  it),  sweet  potatoes  make  an  excellent  substitute. 

3  lb  [1.3  kg]  butternut  squash,  halved  lengthwise,  tough  skin  peeled  and  ends  trimmed  and  discarded,  seeded,  and  cut  into  1-in  [2.5-cm]  pieces 
¾  cup  [180  ml]  olive  oil 
Kosher  salt 
Freshly  ground  black  pepper 
2  Tbsp  Dijon  mustard 
1  Tbsp  honey  or  maple  syrup 
¼  cup  [60  ml]  apple  cider  vinegar 
1  garlic  clove,  minced 
3  heads  radicchio,  each  about  ½  lb  [230  g],  cored  and  thinly  sliced 

Position  one  rack  in  the  center  of  your  oven  and  a  second  rack  in  the  top  third  and  preheat  to  400°F  [200°C].  Line  two  sheet  pans  with  parchment  paper. 

Divide  the  squash  evenly  between  the  prepared  pans,  then  drizzle  each  pan  with  2  Tbsp  of  the  olive  oil  and  season  generously  with  salt  and  pepper.  Use  your  hands  to  toss  everything. 

Roast  the  squash,  stirring  once  or  twice  along  the  way  and  switching  the  pans  between  the  racks  and  rotating  them  back  to  front  halfway  through  the  roasting,  until  softened  and  browned,  about  30  minutes. 

Set  the  squash  aside  to  cool  down  a  bit. 

In  a  large  bowl,  whisk  together  the  mustard,  honey,  vinegar,  and  garlic.  While  whisking  constantly,  slowly  drizzle  in  the  remaining  ½  cup  [120  ml]  olive  oil  to  make  a  dressing.  

Season  to  taste  with  salt  and  pepper.  Add  the  reserved  squash  and  the  radicchio  to  the  bowl  and  use  your  hands  to  combine  everything  gently  (messy,  but  fun). 

Transfer  the  salad  to  a  serving  platter  and  serve  immediately  (or  within  a  few  hours;  it  holds  well  at  room  temperature). 

It’s  Me  Again 

Make  delicious  vegetarian  sandwiches  by  spreading  mayonnaise  on  both  sides  of  two  slices  of  bread,  top  with  your  favorite  melting  cheese  (such  as  Cheddar  or  Muenster),  and  add  a  large  handful  of  leftover  radicchio  and  squash  salad.  

Close  the  sandwich  and  cook  in  a  skillet until  browned  on  both  sides  and  the  cheese  is  melted,  about  1½  minutes  per  side  (the  mayonnaise  will  help  the  exterior  brown). 

Serve  with  mustard  and  pickles.  See  the  cover  of  the  book  if  you  need  any  convincing!  

This was such an easy recipe to make. I poured the dressing into the oxo squeeze bottle and drizzled it over the salad. That way you can easily store extra dressing in the refrigerator.

I had this salad for breakfast a few days and as part of dinner another night. I added fresh cucumbers and dried cherries to my leftovers!

Thanks oxo for sending me the book and the tools! As always, opinions are my own. I was not paid for this post.