Roasted Delicata Squash + Radicchio Salad with Warm Maple + Chili Vinaigrette
This is another little easy vegetable/side dish I came up with for you guys for Thanksgiving and it’s kind of one of my new favorite things. It’s very simple to throw together, tastes of Fall, and is so satisfying. The sweet squash gets all caramelized in the oven and pairs perfectly with the slightly bitter radicchio and the tangy, warm maple vinaigrette adds a punch of sweet and tangy flavor. And crispy, buttery croutons are just a given. Also, because the skin of the delicata squash is so tender, you don’t have to peel it, either! It’s completely edible. Score. Aaand! How pretty is it?! I love the contrast of the burnished orange against the deep fuchsia radicchio. I hope you enjoy and please let me know if you make this recipe! I love hearing from you! Be sure to share using the hashtag #allpurposeflourchild and don’t forget to tag me @all.purpose.flour.child too so I can see your creations! And Happy Thanksgiving!
Roasted Delicata Squash + Radicchio Salad with Warm Maple Chili Vinaigrette
1 large delicata squash
1 head radicchio, washed
avocado oil, for roasting (or olive oil)
5 sprigs fresh thyme, stems removed and leaves finely chopped
Himalayan pink salt, to taste
2 T apple cider vinegar
2 T pure maple syrup
1 t dijon mustard
1/2 t tamari (or soy sauce)
1/2 t chili flake (or more or less depending on how much spice you like)
1/4 c olive oil
2 c crusty bread, torn into 1/2 inch pieces (such as a baguette or sourdough boule)
2 T unsalted butter (preferably grass-fed)
prepare the vegetables
Preheat oven to 425 F. Slice both ends off the squash then slice into 1/2 inch rings. Using a spoon, scoop out the seeds. You could also use a biscuit cutter about the same size as the squash hole and punch out the middle. Add slices to a rimmed baking sheet and drizzle with avocado oil, a sprinkle of salt, and the thyme. Toss to coat and roast for about 10-12 minutes then flip and roast another 10 minutes or so. The squash should be tender and caramelized.
Trim the bottom stem off the head of radicchio then slice in half lengthwise through the core and slice each half into 4 wedges, so that each wedge is held together by some of the core. Arrange the wedges to a platter and set aside.
make the croutons + vinaigrette
While the squash is roasting, let’s make the vinaigrette and topping. In a large cast-iron skillet over medium heat, add in the butter and allow to melt then add in the torn bread pieces and toss to coat evenly in the butter. Continue tossing every few minutes until crisp and golden-brown. Sprinkle with flaky salt and set aside while you make the vinaigrette.
Turn the heat down to low and in the same skillet you toasted the bread in, add in the vinegar, maple syrup, mustard, tamari, and chili flake. Whisk to combine then while continuing to whisk, slowly stream in the olive oil until dressing is fully emulsified. Continue to cook until just steaming and hot, but not boiling. Remove from heat.
As soon as the squash is finished, arrange on top of the radicchio. Sprinkle over the croutons then drizzle over the vinaigrette and finish with a few sprinkles of flaky salt. Serve immediately.