Recipes:
Suggested by Rebecca Batchie
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Roasted Squash and Radicchio Salad With Buttermilk Dressing
By Melissa Clark
Yield: 4 servings
INGREDIENTS
2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into ½-inch half-moons {Jester would be perfect here, or sub with one medium butternut}
1 tablespoon honey
1 ½ teaspoons kosher salt
¼ teaspoon smoky chile powder, such as New Mexico or chipotle
6 tablespoons extra-virgin olive oil
⅓ cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
4 cups arugula
⅔ cup chopped toasted pecans
(see note)
⅓ cup thinly sliced scallions
PREPARATION
Step 1
Heat oven to 425 degrees. In a large bowl, toss squash with
honey, ¾ teaspoon salt, chile powder and 2 tablespoons olive
oil. Transfer to a large rimmed baking sheet. Roast, tossing
occasionally, until tender and golden brown, 35 to 40
minutes.
Step 2
Meanwhile, in a small bowl, whisk together buttermilk,
lemon juice, tarragon, remaining ¾ teaspoon salt and the
garlic. Whisk in remaining 4 tablespoons (¼ cup) oil.
Step 3
In a large bowl, combine radicchio, arugula, squash, pecans
and scallions. Toss in buttermilk dressing; taste and adjust
seasoning as necessary.
TIP
To toast pecans, heat oven to 350 degrees. Spread nuts on a
rimmed baking sheet and toast until they deepen in color and
turn fragrant, 7 to 10 minutes. Cool before chopping.
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