Butterbaby Butternut Squash with Radicchio and Buckwheat
¾ cup buckwheat
3 butterbaby butternut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges
5 tablespoons olive oil, divided
⅓ cup pecans
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 honey crisp or other tart apple, very thinly sliced
Preheat oven to 425°. Cook the buckwheat in a large saucepan of boiling salted water until tender, 25–35 minutes. Drain; spread out on a rimmed baking sheet.
Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt.
Turn squash cut side down and roast until browned and tender, 20–30 minutes.
Bring pecans and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally.
Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso.
Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.
Toss buckwheat and a generous tablespoonful of dressing in a large bowl; season with salt.
Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.
Arrange buckwheat on a platter; top with squash and salad.
Drizzle with the remaining dressing.