Name: Warm Squash & Radicchio Salad with Caramelized Dates
Ingredients: 1 butternut squash; Olive oil, for cooking; 1 teaspoon Garam Masala (optional); Salt and pepper, as needed; 6 to 8 pitted dates (or to taste), roughly chopped; ⅓ cup pomegranate arils (or to taste); ½ head of radicchio, leaves separated (alternatively, you could chop it); 5 tablespoons butter; 2 tablespoons balsamic vinegar

Warm Squash & Radicchio Salad with Caramelized Dates

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A warm, Indian spiced squash and radicchio salad that comes draped in a salty balsamic browned butter vinaigrette. So delicious and wonderful all fall and winter long.

Author: Lauren McDuffie
Yield: Serves about 4

Ingredients

Units Scale

1 butternut squash
Olive oil, for cooking
1 teaspoon Garam Masala (optional)
Salt and pepper, as needed
6 to 8 pitted dates (or to taste), roughly chopped
1/3 cup pomegranate arils (or to taste)
1/2 head of radicchio, leaves separated (alternatively, you could chop it)
5 tablespoons butter
2 tablespoons balsamic vinegar

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Instructions

Preheat the oven to 375 degrees F. Adjust the rack to the center position.
Place the unpeeled squash directly onto the oven rack and roast for 40 minutes. Allow it to cool until you can handle it, and then peel it if desired (I often don’t). Halve it lengthwise, scoop out the seeds and slice into 1/2-inch-thick discs/half moons.
Add 2 tablespoons of oil to a large nonstick skillet over medium heat. Season the squash all over with salt, pepper, and the Garam Masala. Add the squash to the pan and cook on both sides until browned and crusty; about 6 to 8 minutes per side. They’re already well on their way, since we pre-roasted. So, just get things nice and tender, and beautifully brown.
Arrange the radicchio on a large plate or tray (or individual plates) and top with the cooked squash. Add the butter to the skillet along with the dates. Allow the butter to melt and then brown, stirring occasionally as it does; takes about 5 minutes.
When you can smell the nuttiness of the browned butter, add 3 more tablespoons of olive oil, the balsamic vinegar, and some salt and pepper to taste. Stir to mix and to get those dates crispy and caramelized. Spoon this warm vinaigrette over the squash/radicchio and top with the pomegranate seeds.

Find it online: https://mykitchenlittle.com/2023/11/12/warm-radicchio-salad/