2 heads of radicchio

2 tbsp balsamic vinegar, plus extra to serve

about 5 tbsp olive oil

1 large butternut or crown prince squash, peeled & cut into wedges no more than 2cm wide

leaves from a small bunch of flat-leaf parsley, chopped

100g walnuts, toasted & roughly chopped

salt & black pepper


For the tahini yoghurt:

120ml yoghurt

40ml tahini paste

½ lemon, juiced

½ garlic clove, crushed

Cayenne pepper

Salt & pepper


We’ve had a bit of a romance with radicchio – and not just because our founder Guy first met his wife, Geetie Singh, in a field full of it.  Its strong, bitter flavour isn’t for everyone, but once you’ve acquired the taste, it is the perfect antidote for a palate jaded by stodgy cold-weather cooking. It’s packed with nutrients, too. 

We also love squash – marvelously bright and beautifully varied veg that herald the start of autumn. Our squash are sown in small pots in late April for planting out in mid May, and ready to harvest just at the point of the year when evenings are chilly and thoughts turn to cooking warming, nourishing dishes.  Our favourite has to be the crown prince variety.  It’s the best-tasting, most reliable squash grown on the Riverford farm.


  • Heat a cast-iron griddle pan until really hot. Heat the oven to 190°C/Gas 5.
  • Cut each radicchio head into eight wedges, keeping the root end intact. Put into a shallow bowl and season all over with a few pinches of salt, the balsamic vinegar and a drizzle of olive oil. Gently rub the radicchio wedges so that all sides are lightly oiled.
  • In batches, lay the squash on the hot griddle and cook for a minute or two on each side until lines appear (you are not trying to cook the squash through, just mark it).
  • Transfer the squash to a roasting tin and gently toss with salt, pepper and just enough oil to lightly coat. Roast for 20 minutes, or until cooked through.
  • Meanwhile, griddle the radicchio in batches – again just a minute or two on each side to give the wedges colour. As each piece is done, lay it in the oil and vinegar in the bowl so it can soak up more of the dressing.
  • Add the griddled radicchio to the roasting pan along with the squash for the final 10 minutes of cooking.
  • Blend the tahini yoghurt ingredients together and add water until you get the required consistency (similar to double cream).
  • Put even amounts of squash and radicchio on to individual plates, sprinkle over the toasted walnuts and drizzle the tahini yoghurt over the top.
Celebrates local
Celebrates local
Features more veg
Features more veg