The seasons turn, summer fading into fall, and onward. At the market, summer squash are ceding ground to winter squash, with their tough skins and sweet innards.
Winter squash are filling, they last a long time on the counter, and they’re easy to cook. Most people begin and end at Butternut Squash. I love the chalky Kabocha, the sweet Acorn, the Red Kuri, and the Honeynut.
For this dish, I used a newer breed of squash, the Koginut, available at most Whole Foods through their partnership with Row 7 Seeds. (That reads like an ad, but I promise you, it isn’t.) Paired with bitter radicchio, toasted hazelnuts, and blue cheese, this is a salad that will take you well through Thanksgiving - great as a hearty first course, or a light dinner - an easy favorite for the season.
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