Roasted Squash and Radicchio Salad With Buttermilk Dressing Recipe (2024)

My husband is lactose intolerant. What would you recommend I use in place of the 1/3 cup of buttermilk?

Any non-dairy milk (soy, almond, cashew, etc.) with a tspn or so of lemon juice works well. I would use a thicker one, like an unsweetened soy milk, not low-fat.

Glad to discover this squash variety. The best part was I roasted the seeds along with the squash but at 350 instead of 425 degrees. what a treat that was. So much better than regular pumpkin seeds.

This was really delicious, even with plain old acorn squash. Loved the dressing. Excellent winter salad.

After making this wonderful salad a few times, I just upped it to a substantial entree by adding farro and creamy goat cheese. Really delicious.

We loved this salad! Beautiful presentation. Couldn't find the delicate squash, so used butternut.

Could "winter carnival" squash be substituted for the delicata? I live in a relatively rural area where the stores do not carry a lot of varieties if squash but one store just received some fresh winter carnival. Thank you.

Combine chili powder and smoked paprika. In fact, I didn't have chili powder at all and ended up combining ground cumin, smoked paprika and ground chipotle. Furthermore, this asks for only 1/4 teaspoon seasoning and I used 1/4 teaspoon of each of these. It was great, not too spicy at all.

Summerfied-it by subbing nectarines for the squash, pistachios for the pecans; added goat cheese and little gems. Got rave reviews….it’s a new dinner party staple.

Nice to have this recipe which will work well for us in Umbria. Would also be nice to have some Nyt recipe's for "hunter salads" or "warm salads" which involve a just cooked ingredient, sometimes a meat, mixed with fresh greens. These are great for winter meals.

This is really good. Be sure to use some chipotle. It works really well with the honey and the roasty squash. I went back to the market to get delicata but they were out. I had to use peeled butternut since I had a bunch left over from another recipe. It worked out fine. Pecan coated squash taste like pralines.

I only had fresh dill and fennel fronds on hand so that is what went in--it was magnificent! Served with grilled chicken. I was still getting compliments last night.

The roasted squash is an awesome and truly
mouth-watering addition to a green salad. Dressing is excellent and the whole combination is an unexpected, delicious alternative to the prosaic dinner side salad.

Absolutely do not roast the squash at 425 unless you plan to toss about every 5 minutes, and even then it should only take about 20-25 minutes total. Left mine undisturbed at that temp for 12 minutes and it was completely black on one side

I was surprised how much I enjoyed this. Interesting flavors that mix well & the dressing really ties it together. Notes: I doubled the dressing and it was only just enough. And this thing does NOT keep, by the next morning it's soggy in all the wrong ways, so plan to eat it all in a sitting.

A big hit for Thanksgiving feast! Everyone loved having a salad and a lighter squash dish than a traditional Thanksgiving. Will definitely make again.

Loved this salad! Was worried it would be too bitter, but the dressing was perfect. Added farro to make it a hearty lunch, and added in candied pecans. Great for meal prep.

Did a trial run to see if it would work as a Thanksgiving side this year. Absolutely will be on the menu!

One of my absolute favorite NY Times recipes.

I decided on this recipe after I roasted the squash so added the chipotle pepper and honey to the dressing. Delicious!

Ive made this great recipe many times. Lately the substantial amount of time and electricity required to preheat my electric oven to 450 has deterred me. In an effort to cut down on both, I tried my air fryer: 400 degrees, Roast setting, 10 minutes. Equal if not better results than oven roasting. So much easier, so much less time, fraction of the electricity (or fossil fuel for gas) used.

For those who are lactose intolerant, buttermilk should be tolerated since the added probiotic cultures convert the lactose to lactic acid. Breaking down the milk sugar for the digestive tract.

My delicata squash was done in 20 min. Luckily I’ve roasted that many times, and did not just blindly trust the recipe. I didn’t have any honey, but the squash was plenty sweet without it. Overall, pretty tasty!

Changes - For the dressing - -replaced the buttermilk w/yogurt (homemade soy yogurt this time)-replaced the fresh tarragon with ground fennel seed - about 1/2 tsp ground in mortar and pestle (remember - the pellet with the poison is in the vessel with the pestle...)For the salad - instead of the radicchio and arugula I used chopped oven-roasted napa cabbage - cut in quarters, brushed with olive oil, and roasted in the oven at 450 for about 15 minutes

I liked it, but 425 was too hot....my squash were burnt after 15 min. I think with the honey, a lower temperature would have worked better.

I never have buttermilk, so I just sub in olive oil, it's totally fine. You still get the chile powder/tarragon/lemon hit, totally unexpectedly genius. We often just go baby arugula and cut the radicchio too, still works. This has been in heavy rotation at our house ever since it came out, thank you.

Kept same amount of honey/salt/oil/chipotle for one squash. Was Devine.

I was surprised at the 5 star rating for this salad. It was much too bitter for my families taste.

We love this salad! We’ve made it many times. The dressing makes a great marinade for chicken or pork tenderloin which we grill then serve with the salad.