Name: Honeynut Squash With Radicchio and Miso
Yield: 4 Servings
Ingredients: ¾ cup whole grain or semipearled farro; Kosher salt; 3 honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges; 5 tablespoons olive oil, divided; ⅓ cup pine nuts; 1 garlic clove, chopped; 1 tablespoon white miso; 2 tablespoons apple cider vinegar; 1 tablespoon thinly sliced chives, plus more for serving; 2 small heads of Treviso radicchio, outer leaves removed and halved, cores quartered; 1 Granny Smith or other tart apple, very thinly sliced

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Peden + Munk

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Recipe notes