Ingredients
For the Squash:
- 2 medium delicata squash, halved, seeded, and cut into 1/2-inch thick slices
- 1 tsp heat-tolerant, neutral cooking oil
- Sea salt, to taste
For the Salad and Dressing:
- 1 small head radicchio, cored with leaves torn into bite-sized pieces
- Zest of 2 lemons and 2 tablespoons juice, divided
- 2 shallots, divided
- 1 tbsp maple syrup
- 3 tbsp extra virgin olive oil
- Sea salt, to taste
- 1/4 cup hazelnuts, chopped and toasted
Directions
STEP 1
Preheat oven to 425 degrees F.
STEP 2
Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Sprinkle both sides with sea salt. Roast 25 – 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.
STEP 3
While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.
STEP 4
Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.
STEP 5
To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.
STEP 6
In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss the chopped hazelnuts in the same pan and toast for 1 minute or just until they begin to golden. Remove from heat and toss with sea salt.
STEP 7
As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet. Transfer salad to a large bowl, toss with shallots and hazelnuts. Finish with the dressing and a fresh cracked black pepper.
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