Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

The butternut squash packs a good amount of heat from the cayenne pepper. If the 1/2 teaspoon intimidates you, cut it down to 1/4 teaspoon - you'll get just a hint of warmth.

Ingredients

• 3 lb butternut squash, peeled, seeded & cut into 1" pieces
• 3 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/2 teaspoon cayenne pepper
• kosher salt & freshly ground black pepper
• 2 cups sliced radicchio, loosely packed (from about 1/2 small head)
• 1 apple, thinly sliced (I used gala)
• 1/4 cup blue cheese crumbles
• 1/4 cup pepitas

Maple Tarragon Vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard
• kosher salt & freshly ground black pepper
• 1 tablespoon roughly chopped tarragon, plus extra to garnish

Method

1. Preheat the oven to 400 degrees F. On a baking sheet, toss the butternut squash with the olive oil, brown sugar, cayenne pepper, 1 teaspoon salt, and a little freshly ground black pepper. Bake for 25-30 minutes, just until tender. You don't want the squash to fall apart in the salad, so take it out as soon as it can be easily pierced with a fork.
2. Transfer the squash to a large bowl and mix with the radicchio to warm it through. To make the dressing, whisk together the oil, maple syrup, vinegar, and mustard. Season to taste with salt and pepper, then whisk in the tarragon.
3. Add the apples and vinaigrette to the squash mixture and toss to combine. Top with the blue cheese, pepitas, and a little extra tarragon.