Baked Squash With Radicchio Salad

Directions

1. 1
   For the squash:Preheat the oven to 425°F.
2. 2
   Sprinkle the cherries or raisins in the cavities of the squash halves, distributing them more or less evenly.
3. 3
   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.
4. 4
   Sprinkle the cinnamon over the squash cavities. Spoon the brown sugar into the squash cavities.
5. 5
   Sprinkle the salt and pepper all over the squash — cavities and flesh.
6. 6
   Place the squash, cavity side up, on a large rimmed baking sheet.
7. 7
   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 for about 1 hour, until you can stick a fork in ’em.For the salad:Pull the radicchio leaves apart and distribute them in a large bowl.
8. 8
   Mix the walnuts in with the radicchio, tossing with your hands.
9. 9
   Add the Parmesan, olive oil, both vinegars, salt and pepper, and mix everything well with your hands, so that all the leaves are coated.For assembly:Pick up a squash half with both hands (so you don’t lose any of the good stuff) and place it on a plate.
10. 10
    Put the salad on the side. Use a spoon to scoop out about half of the mixture inside the cavity and spoon it over the rest of the squash. If you’d like, sprinkle some more Parmesan over the top.Put a scoop of squash and some of the radicchio salad in your mouth at the same time. The sweetness of the squash, the texture of the cherries, the tartness and texture of the radicchio... awesome.Try out these butternut squash recipes on Food Republic:Butternut Squash And Fresh Tuscan Pecorino Recipe
11. 11
    Butternut Squash Soup With Quinoa Recipe
12. 12
    Butternut Squash And Sage Soup Recipe