Some might describe Autumn as bittersweet. Its mild, sunny days are reminiscent of the summer just past, yet the crisp, cool nights are forbearers of the winter yet to come.
If you want to capture the essence of fall in one recipe, this just might be the one. It features the sweet flavor of caramelized butternut squash combined with the leafy bitterness of radicchio. Throw in some toasted walnuts for added nuttiness and top everything off with a sweet and tangy balsamic reduction. This, my friends, is Autumn on a plate.
I came across the recipe in Eat Well Indiecater, Volume 1. It is a little collection of recipes from local eateries here in Decatur, GA, and this dish comes courtesy of Chef Billy Allin of Cakes & Ale. I made a few adjustments to keep things Paleo(and Whole30), but I think the results were pretty tasty.
You’ll want to start with the squash first. The easiest way I’ve found to deal with a butternut squash is to cut off the top and bottom, peel off the skin and then chop it in half lengthwise. Scoop out the seeds and cube to your heart’s content.
Coat the squash in some ghee, salt, and pepper, and roast in a 400° oven for 35-40 minutes.
While the squash is roasting, you can work on the balsamic reduction. Simply place 1/2 cup of balsamic vinegar in a small sauce pan and simmer on low heat until it is thick, bubbly, and reduced to about a 1/4 cup.
At the same time, toast your walnuts in a skillet over medium heat until they are golden brown.
The beautiful deep merlot color of radicchio can only mean it’s good for you.
Cut each head in half and rub with olive oil, salt, and pepper.
Grill over medium high heat for about 5-7 minutes per side. You want the outsides to be charred and the insides nice and tender.
Plate the radicchio with the squash and toasted walnuts. Drizzle some balsamic reduction on top and enjoy!
Grilled Radicchio With Roasted Butternut Squash
Ingredients
- 2-3 heads radicchio halved
- 2 cups butternut squash diced
- 1/2 cup walnuts
- 1 tablespoon ghee melted
- 1 tablespoon olive oil
- 1/2 cup balsamic vinegar
- sea salt
- black pepper
Instructions
- Preheat the oven to 400°
- In a large mixing bowl, coat the butternut squash with the ghee, salt and pepper. Spread in a single layer on a baking sheet and bake until caramelized and tender, about 35-30 minutes.
- Meanwhile in a small skillet over medium heat, toast the walnuts until golden brown and set aside.
- Place the balsamic vinegar in a small saucepan and bring to a low simmer. Cook until the vinegar has thickened and is reduced by about half.
- Preheat a grill to medium high heat.
- Rub the radicchio with olive oil and season with salt and pepper. Grill until wilted and charred, about 5 minutes per side.
- Plate the radicchio with the squash and sprinkle with toasted walnuts. Drizzle the balsamic reduction on top and enjoy!
Notes
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