Roasted Butternut Squash, Radicchio, and Onion
Butternut squash, radicchio and onion roasted in the oven and tossed with olive oil, toasted pine nuts and grated cheese.
Prep 15 min · Cook 45 min · Total 1 hr · Makes 4 servings
Ingredients
- Olive oil
- Salt
- Onion
- Half
- Onions
Directions
Roast the vegetables: Preheat the oven to 400 degrees F. Toss the squash chunks, onion and radicchio wedges in olive oil and salt them well. Arrange in one layer on baking sheets (you may need two) and put in the oven. Roast the vegetables until their edges are nicely caramelized, turning the radicchio and onion wedges over about halfway through the roasting. The radicchio, onion, and squash will roast at different speeds. So periodically you'll have to remove the finished vegetables and let the others remain in the oven to finish roasting. As a guideline, roast the radicchio for about 25 minutes, turning halfway. Roast the onions about 35 minutes, again, turning halfway. Roast the squash pieces for 45 minutes, but do not turn. In all cases do not remove from the oven until you see browning on the edges.