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View CartAcorn Squash with Radicchio and Ricotta Salata Recipe
Acorn squash is one of those quintessential fall crops that offers endless delicious possibilities. For this dish, steamed squash combines with slightly bitter radicchio and ricotta salata—the aged version of creamy ricotta that’s dry, firm and just a little bit salty.
This recipe is also wonderful with citrus segments—orange or blood oranges. Just add with the pomegranate seeds.
COOK:
10 minutes
PREP:
15 minutes
SERVINGS:
4
Ingredients
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ clove of garlic, minced
- ½ teaspoon salt and pepper
- 1 teaspoon dried oregano
- ½ red onion, thinly sliced
- 1 medium acorn squash, washed, skin on, cut in half, seeds removed
- 3 tablespoons olive oil
- ½ cup water
- 1 small head of radicchio, torn into bite-size pieces
- ⅓ cup toasted hazelnuts, roughly chopped
- ⅓ cup pomegranate seeds
- 3 ounces ricotta salata, crumbled
- fresh oregano, optional to garnish
Directions
- To make vinaigrette: Combine vinegar, olive oil, lemon juice, salt, pepper and oregano in a small bowl and whisk to combine; add onions once vinaigrette is mixed. Set aside.
- To make salad: Cut acorn squash into 1-inch wedges, and then cut each wedge in half to form triangles
- Heat large nonstick skillet over medium-high heat. Add olive oil and squash to skillet; carefully add in water. Cover and allow to steam for 4 minutes. Remove lid and allow water to evaporate, turning squash to brown evenly. Season with salt and pepper.
- Once squash is soft and evenly browned, add radicchio and toss for about 1 minute, enough to quickly wilt the radicchio. Remove from heat and add half of the vinaigrette along with the hazelnuts.
- Serve on a platter, top with pomegranate seeds, ricotta salata and oregano. Spoon on remaining vinaigrette.