Butternut Squash Salad

Serves 4

This beautiful-to-look-at butternut squash salad is a welcome addition to a winter supper.


1 small butternut squash, peeled, cut in half lengthwise, seeded and cut into thin crosswise slices, about ¼-inch thick

4 tablespoons extra-virgin olive oil, divided 

4 tablespoons maple syrup, divided

Salt and pepper, to taste

2 ripe Anjou or Bosc pears, cut in half, seeded and cut into ¼-inch-thick slices

2 cups shredded radicchio

2 tablespoons white balsamic vinegar

½ cup dried cranberries

¼ pound Parmigiano-Reggiano cheese, shaved


1. Preheat the oven to 350°F. Toss the squash slices with 2 tablespoons of olive oil, and either grill or roast the squash until knife tender. Transfer the squash to a bowl and drizzle with 2 tablespoons of the maple syrup. Add salt and pepper to taste. Set aside.

2. Toss the pear slices with the remaining maple syrup and arrange them on a lightly oiled, non-stick baking dish. Roast the pears in the oven until they are soft and slightly browned. Cool.

3. Toss the radicchio with 1 tablespoon of olive oil and the vinegar. Add the cranberries and toss again. Add the pear slices and gently toss. Salt to taste.

4. Divide the radicchio mixture among 4 salad plates. Spoon the squash slices over the pears. Garnish with the shaved cheese.

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