Recipe: Butternut Squash with Radicchio and Parmesan

There are a million ways to dress up squash, and America's Test Kitchen has offered up a selection of their favorite methods. Try this one on for size!

(And, check out this version with tahini and feta, and this one with yogurt and sesame seeds!)

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Butternut Squash with Radicchio and Parmesan
Serves 4 to 6

1 large (2 1/2- to 3-pound) butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

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

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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.

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.

While squash roasts, whisk vinegar, mayonnaise, and salt together in small bowl. Gradually whisk in oil until smooth.

Transfer squash to large serving platter. Drizzle vinaigrette evenly over squash. Sprinkle with radicchio, Parmesan, and pine nuts and serve.

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