Roasted Koginut Squash with Radicchio

Ingredients

Salad and assembly:

• 1 koginut squash (or squash of preference), sliced into 1/2” thick half moons

• 1 beet, already cooked and sliced into 1” pieces

• 1 radicchio head, cut in half with leaves separated

• 1/4 cup fresh dill, roughly chopped

• 1/2 tsp olive oil

• salt

  Dressing

• 1/4 cup dijon mustard

• 2 tbsp honey (I like to use raw, but you can use what you like/have)

• 2 tbsp olive oil

• 1 tbsp of rice wine vinegar

• 1 tsp salt

• A few cracks of black pepper

  Method

• Preheat oven to 400F and line a baking sheet with parchment paper. Toss squash slices in olive oil and season with salt. Roast for 30-35 minutes, flipping pieces halfway through, until they begin to take on slight color around the edges

• While the squash roasts, whisk all dressing ingredients together and season with more salt as needed

• Add radicchio to a bowl and toss with a spoonful of the dressing. Arrange in a serving bowl or plate. Top with roasted squash, roasted and sliced beets, and as much dressing as you’d like (a little bit at a time - you can always add more) and finish with chopped dill