Roasted Acorn Squash with Sausage and Radicchio Salad

A gorgeous cornucopia of winter goodness, this dish blends brilliant radicchio, healthy squash, delicious apple fennel sausage, honey, oil and champagne vinegar. The combination of colors, textures, and flavors is simply divine. We found ourselves wondering whether it was a holiday side dish or a weeknight dinner main course … until one of our tasting crew said he would much rather have this beside a slice of turkey than an umpteenth serving of bread stuffing. Vive la difference!   

How to Prepare Radicchio for a Salad

Radicchio is a vibrant red cabbage with a slightly bitter taste that adds a delightful crunch to salads. To prepare radicchio, start by removing any outer leaves that are damaged or wilted. Then, cut the radicchio in half and slice it into thin wedges or strips. For a milder flavor, soak the radicchio in cold water for a few minutes before using. To enhance its sweetness and reduce bitterness you can lightly grill or roast the radicchio before adding it to your salad.

Roasted Acorn Squash with Sausage and Radicchio Salad Recipe

Roasted Acorn Squash Salad Ingredients

• 2 medium acorn squash  
• 1 tbsp oil 
• 1 tbsp brown sugar 
• Salt and pepper to taste 
• 1 head radicchio  
• 1 lb apple fennel sausage  
• 1 pomegranate seeded, for garnish 

For the Vinaigrette: 

• 1 tbsp whole grain mustard 
• 1 tbsp honey  
• 1/4 cup olive oil  
• 1/4 cup champagne vinegar  
• Juice of 1 lemon 
• 1 tsp salt 
• 1 tsp pepper 

Instructions

1. Start by scooping the seeds out of the acorn squash and then cut them into 1-inch thick moons. Toss with 1 tbsp olive oil and 1 tbsp of brown sugar, and season with salt and pepper.  
2. Transfer to a parchment lined baking sheet and roast at 400 degrees for roughly 25 minutes or until tender and slightly borrowed. 
3. While the acorn squash is roasting, brown the sausage in a skillet over medium heat until fully cooked and crisp on the edges. Set aside.  
4. Add the vinaigrette ingredients to a Mason jar and shake well until the honey is dissolved and everything is well-combined. Set aside.   
5. Once the acorn squash is finished roasting, arrange the acorn squash on a platter with radicchio leaves, the cooked sausage and pomegranate seeds. Drizzle with vinaigrette and serve warm. 

Recipe and Styling by Anna Franklin / Photography by Dave Bryce 

Subscribe to TABLE Magazine‘s print edition.