ROASTED BUTTERNUT SQUASH WITH RADICCHIO AND PARMESAN

ROASTED BUTTERNUT SQUASH WITH RADICCHIO AND PARMESAN image

Yield 4 - 6 people

Number Of Ingredients 14

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

Steps:

1) FOR THE SQUASH Adjust oven rack to the lowest position and heat over to 425 degrees. Using sharp vegetable peeler or chef's knife, remove skin and fibrous threads just below skin, peeling 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 onto a cutting board and slice crosswise 1/2 inch thick. 2) Toss squash with melted butter, slat and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet is well browned (not burnt!), 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue roasting until squash is tender and side touching sheet is browned, 10 to 15 minutes longer. 3) FOR THE TOPPING While squash roasts, whisk together vinegar, mayonnaise and salt in a small bowl. Gradually whisk in oil until smooth. 4) SERVING Transfer squash to a large platter. Drizzle vinaigrette evenly over squash. Sprinkle with radicchio, Parmesan and pine nuts and serve. Note: This recipe is FLEXIBLE and open to your favorite substitutions. Try arugula instead of radicchio. Try sliced almonds instead of pine nuts. Try tzatziki sauce instead of dressing. If you have fresh thyme, add it to the butter and toss the squash in it before baking. Have fun and enjoy!