Baked Squash With Radicchio Salad Recipe

Name: Baked Squash With Radicchio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried cherries or raisins; 2 large butternut squash (about 6 pounds total), split in half lengthwise, seeds and guts removed; 1/2 stick (4 tablespoons) unsalted butter; 1 medium apple, cored and diced large (about 1 1/4 cups); 1/8 teaspoon ground cinnamon; 1 tablespoon light brown sugar; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 medium head radicchio, bottom cut off, chopped; 3/4 cup chopped walnuts; 1/4 cup grated Parmesan cheese, plus a little extra for sprinkling (optional); 1/4 cup extra virgin olive oil; 1 tablespoon red wine vinegar; 1 tablespoon balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Servings: persons

1/2 cup dried cherries or raisins
2 large butternut squash (about 6 pounds total), split in half lengthwise, seeds and guts removed
1/2 stick (4 tablespoons) unsalted butter
1 medium apple, cored and diced large (about 1 1/4 cups)
1/8 teaspoon ground cinnamon
1 tablespoon light brown sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 medium head radicchio, bottom cut off, chopped
3/4 cup chopped walnuts
1/4 cup grated Parmesan cheese, plus a little extra for sprinkling (optional)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

1
Preheat the oven to 425F.
2
Sprinkle the cherries or raisins in the cavities of the squash halves, distributing them more or less evenly.
3
Cut the butter into 1-tablespoon pieces and put 1 piece in the cavity of each squash half.
4
Distribute the apple pieces in the squash cavities.
5
Sprinkle the cinnamon over the squash cavities.
6
Spoon the brown sugar into the squash cavities.
7
Sprinkle the salt and pepper all over the squash cavities and flesh.
8
Place the squash, cavity side up, on a large rimmed baking sheet.
9
Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit).
10
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.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup dried cherries or raisins, 2 large butternut squash (about 6 pounds total), split in half lengthwise, seeds and guts removed, 1/2 stick (4 tablespoons) unsalted butter, 1 medium apple, cored and diced large (about 1 1/4 cups), and more.

Yes, Baked Squash With Radicchio Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Squash With Radicchio Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions