Roasted Butternut Squash with Radicchio and Parmesan

Name: Roasted Butternut Squash with Radicchio and Parmesan
Ingredients: 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

Side Dishes
Vegetables
Vegetarian

By Dan Souza ･ Appears in Cook's Illustrated January/February 2014

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 4 to 6

TIME 1½ hours

Roasted Butternut Squash with Radicchio and Parmesan

A cookbook recipe exclusively for All-Access members from How to Roast Everything

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