Maple Roasted Winter Squash with Grapes, Radicchio & Greens

serves 4–6

4 cups peeled, seeded, and wedged winter squash
3 cups seedless grapes
3 Tbsp. olive oil, divided use
1 Tbsp. local maple syrup
¼ tsp. ground nutmeg
3 sprigs rosemary
1 tsp. Dijon mustard
2 Tbsp. red wine vinegar
2 cups spinach
1½ cups thinly sliced radicchio
½ cup toasted pumpkin seeds
Kosher salt and freshly ground pepper

Preheat oven to 400°. On a rimmed baking sheet lined with parchment, toss the winter squash with 1 tablespoon oil, maple syrup, nutmeg, rosemary sprigs, and salt. Bake until golden brown and tender, 30–45 minutes.

Toss the grapes with 1½ teaspoons olive oil and reserve. About halfway through the winter squash roasting time, place grapes onto baking sheet with squash (if there is not enough room, place on a separate parchment-lined baking sheet.)

Once the squash is golden brown and tender and the grapes are tender and slightly caramelized, remove from the oven and cool slightly. Remove the rosemary sprigs.

In a bowl, mix together the mustard and vinegar. Whisk in the remaining olive oil. Toss the vinaigrette with the spinach, radicchio, roasted squash, and grapes. Transfer to a serving platter and garnish with toasted pumpkin seeds.

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There are many varietals of winter squash that work well for this recipe, including butternut, delicata, acorn, hubbard, or kabocha.