Butternut Squash and Brussels Sprout Salad

Make this an entrée by topping it with a poached egg. Makes 2 generous entrées or 4 side salads.

½ pound Brussels sprouts

5 tablespoons olive oil, divided

1 pound butternut squash, cut into ½-inch cubes (about 2 cups)

½ head radicchio, cut into thin strips

3 tablespoons malt or red wine vinegar

Salt and pepper

Cut the stem end off the Brussels sprouts and peel the leaves off, one by one. (This is a little fussy. You can shred the Brussels sprouts instead—it’s faster and tastes just as good.)

Heat 2 tablespoons of oil in a 10-inch skillet. When hot but not smoking, add the squash cubes. Let them sit for a few moments to get some color on 1 side. Stir and sauté until the cubes are tender and cooked through, about 10 minutes.

Add the sprout leaves and stir. Toss for a few minutes, until leaves are tender.

Turn off the heat and add the radicchio, vinegar, and remaining oil. (The hot pan will make the vinegar very fragrant: don’t lean over the pan when you add it.) Season to taste with salt and pepper. Serve warm.