Roasted Butternut With Raddichio Recipe

Name: Roasted Butternut With Raddichio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SQUASH; 1 large (2 1/2- to 3-pound) butternut squash; 3 tablespoons unsalted butter, melted; 1/2 teaspoon salt; 1/2 teaspoon pepper; TOPPING; 1 tablespoon sherry vinegar; 1/2 teaspoon mayonnaise; Pinch salt; 2 tablespoons extra-virgin olive oil; 1/2 cup coarsely shredded radicchio; 1/2 ounce Parmesan cheese, shaved into thin strips using vegetable peeler; 3 tablespoons pine nuts, toasted

Servings: persons

SQUASH
1 large (2 1/2- to 3-pound) butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
TOPPING
1 tablespoon sherry vinegar
1/2 teaspoon mayonnaise
Pinch salt
2 tablespoons extra-virgin olive oil
1/2 cup coarsely shredded radicchio
1/2 ounce Parmesan cheese, shaved into thin strips using vegetable peeler
3 tablespoons pine nuts, toasted

1
1. FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef's knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
2
2. Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
3
3. FOR THE TOPPING: While squash roasts, whisk vinegar, mayonnaise, and salt together in small bowl. Gradually whisk in oil until smooth.
4
4. Transfer squash to large serving platter. Drizzle vinaigrette evenly over squash. Sprinkle with radicchio, Parmesan, and pine nuts and serve.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: SQUASH, 1 large (2 1/2- to 3-pound) butternut squash, 3 tablespoons unsalted butter, melted, 1/2 teaspoon salt, and more.

Yes, Roasted Butternut With Raddichio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut With Raddichio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions