Description

Sweet, caramelized carnival squash meets silky white bean–miso purée, bitter charred radicchio and tangy sour-cherry agrodolce, finished with crispy sage, toasted pistachios and fragrant sage oil. An elegant, plant-based autumn dish that’s all about balancing sweet, sour, salty, bitter and savory.

Ingredients

Scale

For the carnival squash:
2 small carnival squash
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
For the white bean–miso purée:
1 can (15 oz) cannellini beans, rinsed and drained
1 tablespoon white miso
1 tablespoon extra-virgin olive oil
1–2 teaspoons fresh lemon juice
¼–½ cup vegetable stock, as needed
White pepper or black pepper, to taste
For the sour-cherry agrodolce:
⅓ cup dried tart cherries
¼ cup red-wine vinegar
2 tablespoons maple syrup
¼ cup water
Pinch of salt
Pinch of crushed red pepper, optional
For the charred radicchio:
1 small head radicchio, quartered through the core
1 tablespoon olive oil
Salt and pepper
For the finishing touches:
8–10 fresh sage leaves
2 tablespoons olive oil
¼ cup pistachios, roughly chopped
Finely grated lemon zest
Flaky sea salt

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Instructions

1. Roast the carnival squash

Preheat your oven to 425°F.
Halve the squash and scoop out the seeds. Slice into approximately ¾-inch-thick crescents, leaving the skin intact.
Toss with olive oil, salt, and pepper. Arrange on a parchment-lined baking sheet, giving each piece enough room to caramelize rather than steam.
Roast for approximately 25–35 minutes, turning once, until the flesh is tender and the edges have developed beautiful golden-brown caramelization.
The goal is a creamy interior with deeply roasted edges.

2. Make the white bean–miso purée

Combine the cannellini beans, miso, olive oil, lemon juice, and ¼ cup vegetable stock in a high-speed blender.
Blend until completely smooth, adding a little additional stock as necessary.
You want a consistency somewhere between a thick velouté and a very silky hummus.
Transfer to a small saucepan and warm gently before plating.
Taste before adding salt; the miso already contributes salinity and umami.

3. Prepare the sour-cherry agrodolce

In a small saucepan, combine dried cherries, red-wine vinegar, maple syrup, water, salt, and optional pepper flakes.
Bring to a gentle simmer and cook approximately 10–15 minutes, until the cherries are plump and the liquid has reduced to a glossy, lightly syrupy consistency.
The sauce should remain assertively tart. Resist the temptation to make it too sweet.

4. Char the radicchio

Heat a heavy skillet over medium-high heat.
Brush the radicchio wedges with olive oil and season lightly.
Place the wedges cut-side down and allow them to sear undisturbed until deeply browned. Turn and repeat on the second cut side.
You want a little bitterness, a little smokiness, and enough retained structure that the wedges don’t collapse.

5. Fry the sage

Heat 2 tablespoons olive oil in a small skillet over medium heat.
Add the sage leaves and fry briefly until crisp, approximately 15–30 seconds depending on the oil temperature.
Transfer to a paper towel.
Save that fragrant sage oil. We’re using it to finish the plate.

6. Prepare the pistachios

Roughly chop the pistachios, leaving some larger pieces for texture.
Toss with a little lemon zest and a pinch of flaky salt.

Plating

This is where all that thoughtful preparation comes together.
Spoon a generous amount of warm white bean–miso purée slightly off-center onto each plate. Use the back of the spoon to create a soft, sweeping crescent.
Nestle a wedge of charred radicchio partially into the purée.
Arrange the roasted squash over and alongside the radicchio, allowing the shapes to overlap naturally.
Spoon the sour-cherry agrodolce over the squash, letting a little of its deep ruby syrup run toward the purée.
Scatter pistachios for crunch, arrange several crispy sage leaves, and finish with a restrained drizzle of sage oil.
A few flakes of sea salt.
Stop there.
One of the hardest lessons in plating is knowing when to leave something alone.

Notes

Chef’s Notes

Make ahead: The sour-cherry agrodolce can be prepared 3–5 days in advance and actually improves as the flavors develop. The white bean–miso purée can be made 2–3 days ahead and gently reheated with a splash of vegetable stock or water to restore its silky consistency.

The squash: Carnival squash has an edible skin that becomes tender when roasted. Cut the wedges evenly and give them plenty of room on the baking sheet. Crowding causes steaming, and we’re after those beautiful caramelized edges. Delicata or acorn squash makes a good substitute.

The agrodolce: Keep it tart-forward, especially if you’re serving a dry red wine. You’re looking for a balance of acidity and sweetness, not cherry jam. If the sauce thickens too much, loosen it with a splash of water.

The miso purée: White miso adds umami without overpowering the beans. Add vegetable stock gradually; you want a smooth, spoonable purée thick enough to hold its shape on the plate. No vegetable stock? Water simmered briefly with celery, thyme, and a bay leaf works beautifully. Taste before salting, since miso is already salty.

The radicchio: Char it just before serving. Keep a little of the core attached so the wedges hold together, and don’t be afraid of some dark edges. That smoky bitterness is an important part of the dish.

The finishing touches: Fry the sage just before plating so it stays crisp, and save the fragrant oil. Add the pistachios at the very end for maximum crunch.

Plating: Warm your plates, start with the purée, and build from there. Give the ingredients some breathing room. A few deliberate placements look better than piling everything into the center.

One last thing: This recipe is naturally plant-based. For a gluten-free version, be sure to use certified gluten-free miso and check your other packaged ingredients.