Charred Winter Squash with Walnut Pesto and Radicchio Salad

Name: Charred Winter Squash with Walnut Pesto and Radicchio Salad
Total time: 30 min
Ingredients: 1/2 cup toasted walnuts; 1/2 cup Parmigiano Reggiano, grated; 1/2 cup toasted breadcrumbs; 2 cups basil leaves; 1 cup parsley leaves; Juice of 1 lemon; 1/2 cup extra virgin olive oil, plus more, as needed; Salt, to taste; 1 large butternut squash, halved and deseeded, cut into 1/4 inch-thick half moons; 2 tablespoons extra virgin olive oil; Salt and freshly cracked black pepper, to taste; 2 small heads radicchio, cored and roughly chopped; 1 shallot, thinly sliced; 3 tablespoons white wine vinegar; 3 tablespoons extra virgin olive oil; Salt and black pepper, to taste

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Makes 3 to 4 servings 1x

Time 30 minutes

Scale

Ingredients

For the pesto:

1/2 cup toasted walnuts
1/2 cup Parmigiano Reggiano, grated
1/2 cup toasted breadcrumbs
2 cups basil leaves
1 cup parsley leaves
Juice of 1 lemon
1/2 cup extra virgin olive oil, plus more, as needed
Salt, to taste

For the charred squash:

1 large butternut squash, halved and deseeded, cut into 1/4 inch-thick half moons
2 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper, to taste

For the radicchio salad:

2 small heads radicchio, cored and roughly chopped
1 shallot, thinly sliced
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
Salt and black pepper, to taste

Instructions

Prepare the pesto: Add toasted walnuts, Parmigiano Reggiano, toasted breadcrumbs, basil, parsley, and lemon juice to a food processor. Blend until minced. Slowly drizzle in olive oil until the pesto is emulsified but still somewhat rustic, unless you prefer it entirely smooth. Season with salt, taste and adjust if needed, and set aside. Note: Pesto can be made ahead and stored in the fridge for up to 3 days—bring it to room temperature before serving (about 30 minutes).
Prepare the squash: Heat a grill or cast iron skillet to medium-high and brush it generously with olive oil. Once very hot, place squash in a single layer, without over-crowding (cook in batches if needed), on the grill or in the skillet and season lightly with salt and pepper. After a few minutes, use tongs to check if the bottom side has developed some color. If not, leave them as they are for another minute or two. Otherwise, flip, season lightly with more salt and pepper, and add a small amount of extra oil if needed. Continue flipping and cooking until charred on both sides and tender. Transfer to a plate or tray.
In a large mixing bowl, toss chopped radicchio and sliced shallots with white wine vinegar and olive oil. Season with salt and black pepper. Transfer to serving plates and add a generous amount of squash and pesto. Alternatively, serve everything family-style with serving spoons.