Ingredients

For the Squash:

• 1 small carnival squash, cut in half, seeded with a large spoon, then sliced into ½ inch thick wedges
• Half a small head of radicchio, cut into 4 wedges
• 1 lemon cut in half
• 1 lemon for zesting and juice of a lemon
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• Splash of balsamic
• 1 lemon cut in half
• Salt and pepper to taste

For the Vinaigrette:

• 1 lemon for zesting and juice of a lemon
• ¼ cup walnut piece
• ¼ cup extra virgin olive oil
• 4 anchovy fillets
• 1 small garlic clove
• 2 tablespoons white wine vinegar

Directions

1. Preheat oven to 425 degrees.
2. Heat a 10.5 inch All-Clad Skillet to medium-high heat, add enough olive oil to coat the bottom.
3. Sear radicchio wedges on one side for 30 seconds, flip and sear another 30 seconds.
4. Place warm radicchio in a medium All-Clad mixing bowl and toss with a splash of balsamic, a gentle squeeze of lemon, and touch of salt and pepper.
5. Wipe out pan with paper towel once cooled.
6. In a separate bowl, combine squash, juice from other lemon half, extra virgin olive oil, honey, and season to your liking with salt and pepper.
7. Place the squash and all juices into the 10.5 inch All-Clad Skillet. Roast in the oven for 25-35 minutes, until golden brown and tender when pierced with a knife.
8. For the vinaigrette - In a food processor, combine walnuts, oil, anchovies, and garlic and process until smooth. Add vinegar, lemon juice, and zest and pulse two times. Taste for seasoning. If your anchovies are very salty, you won’t need any additional salt. Otherwise, add a pinch or so if you like.
9. In a serving bowl, layout roasted squash, radicchio (you can tear apart the chunks a bit if you like), and drizzle with a tablespoon or so of vinaigrette. The leftover keeps well in a sealed container in the fridge. I prefer to serve slightly warm or at room temp.