Honeynut Squash With Radicchio And Miso
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cup
Whole Grain5 tbsps
Olive Oil (divided)1 cup
Pine Nut1 tbsp
White Miso2 tbsps
Apple Cider VinegarDirections:
1
Preheat oven to 425°F
2
Cook farro in a large saucepan of boiling salted water until tender, 25–35 minutes
3
Drain; spread out on a rimmed baking sheet
4
Meanwhile, toss squash with 1 Tbsp
5
Oil on another rimmed baking sheet; season with salt
6
Turn squash cut side down and roast until browned and tender, 20–30 minutes
7
Bring pine nuts and remaining 4 Tbsp
8
Oil to a very gentle simmer in a small saucepan over medium, stirring occasionally
9
Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes
10
Remove from heat and whisk in garlic and miso
11
Let cool (it will look a bit chunky and broken at this point)
12
Add vinegar and 1 Tbsp
13
Chives and whisk until dressing is smooth and emulsified; season with salt
14
Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt
15
Toss radicchio and apple and 2 Tbsp
16
Dressing in a medium bowl and toss to combine
17
Season salad with salt
18
Arrange farro on a platter; top with squash and salad
19
Drizzle remaining dressing over and top with more chives
20
Preheat oven to 425°F
21
Cook farro in a large saucepan of boiling salted water until tender, 25–35 minutes
22
Drain; spread out on a rimmed baking sheet
23
Meanwhile, toss squash with 1 Tbsp
24
Oil on another rimmed baking sheet; season with salt
25
Turn squash cut side down and roast until browned and tender, 20–30 minutes
26
Bring pine nuts and remaining 4 Tbsp
27
Oil to a very gentle simmer in a small saucepan over medium, stirring occasionally
28
Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes
29
Remove from heat and whisk in garlic and miso
30
Let cool (it will look a bit chunky and broken at this point)
31
Add vinegar and 1 Tbsp
32
Chives and whisk until dressing is smooth and emulsified; season with salt
33
Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt
34
Toss radicchio and apple and 2 Tbsp
35
Dressing in a medium bowl and toss to combine
36
Season salad with salt
37
Arrange farro on a platter; top with squash and salad
38
Drizzle remaining dressing over and top with more chives