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Bon Appétit

Honeynut Squash With Radicchio and Miso

5.0

(11)

This image may contain Plant Food and Vegetable
Peden + Munk

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Recipe information

  • Yield

    4 Servings

Ingredients

¾

cup whole grain or semipearled farro

Kosher salt

3

honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges

5

tablespoons olive oil, divided

⅓

cup pine nuts

1

garlic clove, chopped

1

tablespoon white miso

2

tablespoons apple cider vinegar

1

tablespoon thinly sliced chives, plus more for serving

2

small heads of Treviso radicchio, outer leaves removed and halved, cores quartered

1

Granny Smith or other tart apple, very thinly sliced

Preparation

  1. Step 1

    Preheat oven to 425°. Cook farro in a large saucepan of boiling salted water until tender, 25–35 minutes. Drain; spread out on a rimmed baking sheet.

    Step 2

    Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Turn squash cut side down and roast until browned and tender, 20–30 minutes.

    Step 3

    Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally. Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso. Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.

    Step 4

    Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt.

    Step 5

    Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.

    Step 6

    Arrange farro on a platter; top with squash and salad. Drizzle remaining dressing over and top with more chives.

Nutrition Per Serving

Calories (kcal) 420
Fat (g) 25
Saturated Fat (g) 3
Cholesterol (mg) 0
Carbohydrates (g) 46
Dietary Fiber (g) 3
Total Sugars (g) 8
Protein (g) 8
Sodium (mg) 140
Explore Bon AppétitButternut SquashSquashVegetableRadicchioChicoryLeafy GreensFallSideDairy-FreeVeganVegetarianHealthyishRoast
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Reviews (11)

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  • Really fun recipe. The apples gave it a bit of needed crunch, the dressing was a nice compliment to the squash and farro and the radicchio was a perfect fresh peppery bite. It feels like fall - definitely a keeper.

    • Heather D

    • Oakland, CA

    • 11/22/2022

  • Delicious, and different enough that you really feel like you're eating something new. As we were eating this, I remarked to my partner that it is fall in a bowl. The dressing is amazing, and when I make it again, I will double it. The farro soaks it up and even if you double it and have a little leftover, you'll be glad to use this on other salads or roasted vegetables because it's that good. I love all of the individual elements of this but it comes together to be more than the sum of its parts, and what else could you want from a recipe?

    • Bad Janet

    • LA

    • 10/19/2022

  • Excellent! This is a great autumn recipe. The dressing works well with any kind of nut you have on hand - we used pistachios.

    • ctb2d2b

    • 10/6/2022

  • I love this recipe! I can't believe it doesn't have more reviews. It feels cozy but still fresh, and the dressing is delicious! One of my favorites for fall.

    • Anonymous

    • Portland OR

    • 10/26/2020