Roasted Butternut Squash And Radicchio Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Steps:

• 1 Preheat the oven to 400°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. 2 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. Remove from heat to a bowl to keep the nuts from burning. 3 Once all the vegetables are cool enough to handle, roughly chop the radicchio and onion into manageable pieces. Place the radicchio, onion, and butternut squash in a large serving bowl. Add the pine nuts and parsley. Add black pepper to taste. Drizzle with balsamic vinegar. Stir gently to combine, taking care not to squish the soft roasted squash. To serve, sprinkle with some grated Parmesan or pecorino cheese.

Steps:

• Preheat oven to 425°F. Cook farro in a large saucepan of boiling salted water until tender, 25-35 minutes. Drain; spread out on a rimmed baking sheet.
• Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Turn squash cut side down and roast until browned and tender, 20-30 minutes.
• Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally. Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso. Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.
• Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt.
• Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.
• Arrange farro on a platter; top with squash and salad. Drizzle remaining dressing over and top with more chives.

Steps:

• Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
• Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
• In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.