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
SERVES 12
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
SQUASH GRILLED CHEESE
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.
