August 25, 2014

roasted butternut squash and radicchio

Radicchio is naturally a little bitter, which makes it perfect to pair with the sweetness in the butternut squash and balsamic.  These vegetables were delicious roasted together and made even better with the parmesan and pine nuts. 

Servings 4-6
Total Time 1 hr

  • 1 medium butternut squash (about 2 pounds), peeled and cut into small 1/2 inch cubes
  • 2 large onions, peeled and cut into wedges and the wedges cut in half
  • 1 head radicchio, cut into wedges through the root
  • olive oil
  • course salt (sea or kosher)
  • freshly ground black pepper
  • 1/2 cup pine nuts
  • 1/4 cup chopped parsley
  • grated parmesan cheese to taste, about 1/3 cup
  • balsamic vinegar for drizzling, to taste 


Preheat the oven to 400°F.

Toss the squash, onion and radicchio wedges in olive oil and salt them well.

Arrange in one layer on baking sheets lined with parchment paper (you may need two) and put in the oven.  Roast the vegetables for 50-60 minutes, until their edges are nicely caramelized, gently stirring vegetables every 10 minutes throughout cooking.  Do not remove from the oven until you see browning on the edges.  Remove and set aside to cool.

 While the vegetables are roasting, toast the pine nuts.  Heat a small pan on medium high heat.  Add the pine nuts in a single layer. Cook until lightly toasted. This will only take around 30 seconds.  Remove from heat and continue stirring for 1-2 minutes.  Remove and store in a bowl. 

Once all the vegetables are cool enough to handle, roughly chop the radicchio and onion (if needed) into manageable pieces.  Add the parsley and black pepper, toss gently to combine.

To serve sprinkle with some parmesan, pine nuts, and drizzle with balsamic vinegar.  Enjoy!!!

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