It’s fall! Get a taste of the season tonight.
Paul’s Baked Squash Dinner With a Salad of Radicchio, Walnuts and Parmesan
Vegetarian. Can be made vegan by substituting olive oil for butter and omitting the cheese. Recipe from “American Flavor,” by Andrew Carmellini (Ecco). Serves 4 as a main dish.
Ingredients
FOR THE SQUASH
1/2 cup dried cherries or raisins
2 large butternut squash, cut in half lengthwise, seeds and guts removed
1/2 stick (4 tablespoons) unsalted butter
1 medium apple, cored and diced large (about 1 1/4cups)
1/8 teaspoon ground cinnamon
1 tablespoon light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
FOR THE SALAD
1 medium head radicchio, bottom cut off, chopped
3/4 cup chopped walnuts
1/4 cup grated Parmesan cheese, plus a little more for sprinkling (optional)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Make the squash: Preheat the oven to 425 degrees.
Sprinkle the cherries or raisins in the cavities of the squash halves, distributing them more or less evenly. Cut the butter into 1-tablespoon pieces and put 1 piece in the cavity of each squash half. Distribute the apple pieces in the squash cavities. Sprinkle the cinnamon over the squash cavities. Spoon the brown sugar into the squash cavities. Sprinkle the salt and pepper all over the squash cavities.
Place the squash, cavity side up, on a large rimmed baking sheet. Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit). Cover the baking sheet fully with tin foil, set it on the middle oven rack, and bake the squash halves for about 1 hour, until you can stick a fork in them.
Make the salad: Pull the radicchio leaves apart, and distribute them in a large bowl. Mix the walnuts in with the radicchio, tossing with your hands.
Add Parmesan cheese, olive oil, both vinegars, salt and pepper, and mix everything well with your hands, so that all leaves are coated.
Finish the dish: Pick up a squash half with both hands (so you don’t lose any of the good stuff) and place it on a plate. Put the salad on the side. Use a spoon to loosen the mixture in the cavity of the squash. If you’d like, sprinkle some more Parmesan over the top.
