Equipment
* optional
Ingredients
Roasted Squash
- 500 g delicata squash, trimmed, halved, seeded, sliced 1 cm thick
- 15 ml olive oil
- 4 g ancho chile powder
- 2 g fine sea salt
Buttermilk Dressing
- 60 ml buttermilk, well-shaken, cold
- 15 g mayonnaise
- 30 ml extra-virgin olive oil
- 10 ml lemon juice
- 20 g shallot, finely minced
- 1 garlic, finely grated
- 5 ml honey
- 1 g ancho chile powder
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Greens and Assembly
- 200 g radicchio, torn into bite-size pieces, tough core removed
- 100 g baby arugula, washed and thoroughly dried
- 20 g pumpkin seeds
- 20 g parmesan cheese, finely shaved with a vegetable peeler or finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
Only basic nutrition values are available for this recipe. More detailed nutrient data is incomplete.
- Calories
- 243 kcal
- Protein
- 7 g
- Carbohydrates
- 17 g
- Fat
- 18 g
- Sugar
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F). Line a rimmed sheet pan with parchment paper if desired for easier cleanup.
Halve the delicata squash lengthwise. Scoop out the seeds with a spoon and discard them, or reserve for toasting. Slice each half into 1 cm half-moons. The skin is tender and fully edible, so no peeling is needed.
Place the sliced squash on the sheet pan. Drizzle with olive oil and sprinkle with ancho chile powder and salt. Toss with your hands or tongs until every piece is lightly and evenly coated, then spread in a single layer with space between pieces.
Roast the squash on the middle rack until the edges are deeply caramelized and the flesh is fork-tender, 22 to 25 minutes. Flip the pieces once at the halfway point for even browning.
While the squash roasts, prepare the dressing. Finely mince the shallot and grate the garlic on a microplane. Combine both in a small mixing bowl.
Whisk the buttermilk, mayonnaise if using, olive oil, lemon juice, honey, chile powder, salt, and pepper into the shallot and garlic. Whisk until smooth and slightly thickened. Taste and adjust the seasoning with more salt, lemon, or honey as desired.
If using pumpkin seeds, heat a small dry skillet over medium heat. Add the seeds and toast, shaking the pan frequently, until they pop and smell nutty, 2 to 3 minutes. Transfer to a plate to cool.
Tear the radicchio into bite-size pieces and combine with the arugula in a large mixing bowl. Drizzle about half of the dressing over the greens and toss gently until evenly coated.
Arrange the dressed greens on a platter or divide among plates. Top with the warm roasted squash. Drizzle with the remaining dressing and scatter the toasted pumpkin seeds and shaved parmesan over the top. Serve immediately while the squash is still warm.
Chef's Notes
- Delicata squash has tender, edible skin, which removes the need to peel, saves prep time, and adds color contrast on the plate.
- Roasting at high heat is critical for the natural sugars to caramelize; lower temperatures will produce a steamed, bland result without the deep color.
- The contrast between warm squash, cool greens, and cold dressing creates a layered eating experience with multiple temperatures in each bite.
- Tearing radicchio by hand exposes more surface area to absorb the dressing and avoids the oxidation that knife cuts cause along leaf edges.
- Ancho chile powder delivers a mild, fruity heat. New Mexico chile powder gives a slightly earthier note, while smoked paprika shifts the dish in a different direction.
Storage
Refrigerator: 2 days — Store components separately. Dressed greens wilt quickly, so assemble just before serving. Roasted squash keeps 4 days, dressing keeps 5 days, and washed greens keep 2 days. Cool leftovers promptly and refrigerate within 2 hours.
Freezer: 2 months — Roasted squash freezes well in an airtight container. Do not freeze the dressed salad, raw greens, or the buttermilk dressing.
Reheating: Reheat roasted squash in a 190°C/375°F oven for 5 to 7 minutes, or warm briefly in a dry skillet over medium heat. Do not reheat the dressed greens.
Troubleshooting
Squash is pale and soft with no caramelized edges
Cause: Oven was not hot enough, the pan was overcrowded, or the squash was stirred too often
Fix: Cannot be reversed, but a 1 to 2 minute broil at the end can encourage browning; watch closely to avoid burning
Prevention: Confirm the oven reaches 220°C/425°F before roasting, spread the squash in a single layer with space between pieces, and flip only once at the halfway point
Dressing separates or looks watery
Cause: Buttermilk fat content varies and the oil was added too quickly without proper emulsification
Fix: Whisk vigorously for 30 seconds to re-emulsify, or whisk in 5g more mayonnaise as a binder
Prevention: Whisk steadily while slowly drizzling in the olive oil, and add mayonnaise for extra stability
Greens wilt immediately and the salad looks soggy
Cause: Squash was added while too hot, or too much dressing was used too far in advance
Fix: Cannot be fully reversed; serve right away and reduce the amount of dressing next time
Prevention: Let the squash cool for 2 to 3 minutes before plating and dress the greens only just before serving
Cultural Context
This dish reflects contemporary American harvest cooking, where bitter chicories like radicchio and peppery arugula are paired with sweet roasted winter squash to celebrate the season's produce. Buttermilk dressings draw on American farmhouse traditions common across the South and Midwest, while the chile powder nods to Southwestern influences that have become a defining feature of modern American salads. Together these elements blend several regional traditions into a single, unified plate.
