Name: Squash and Radicchio Salad With Pecans
Yield: 8–10 servings
Ingredients: 6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons; ¼ cup extra-virgin olive oil; Kosher salt, freshly ground pepper; 1 cup pecans; 1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling; Kosher salt; ½ small shallot, finely chopped; ¼ cup fresh lemon juice; 2 Tbsp. fresh orange juice; 2 Tbsp. Dijon mustard; 4 tsp. pure maple syrup; Freshly ground black pepper; 2 small heads of radicchio, leaves separated, torn if large; ½ medium Asian pear, thinly sliced; 1 Tbsp. fresh lemon juice; 3 oz. Piave cheese or Parmesan, shaved; ¼ cup parsley leaves; ½ lemon

Squash and radicchio salad topped with sliced pears and Parmesan.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt. The palm-size 898 squash, a new cousin of the beloved honeynut, tastes like a turbocharged butternut. It’s now rolling out at farmers’ markets, select grocery stores, and online grocers across the country. Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.

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