Roasted Butternut Squash with Radicchio and Parmesan

Steps

For the Squash

1. 1

   Adjust oven rack to the lowest position and heat oven to 425 degrees Fahrenheit (220 °C).

2. 2

   Using a sharp vegetable peeler or chef’s knife, remove the skin and the fibrous threads from the squash just below the skin. Peel until the squash is completely orange with no white flesh remaining, which should be roughly 1/8 inch deep.

3. 3

   Halve the squash lengthwise and scrape out the seeds.

4. 4

   Place the squash, cut side down, on a cutting board and slice crosswise into 1/2-inch thick pieces.

5. 5

   Toss the squash slices with melted butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper until evenly coated.

6. 6

   Arrange the squash on a rimmed baking sheet in a single layer.

7. 7

   Roast the squash until the side touching the sheet toward the back of the oven is well browned, about 25 to 30 minutes.

   Start 30-minute timer
8. 8

   Rotate the baking sheet and continue to bake until the side touching the sheet toward the back of the oven is well browned, another 6 to 10 minutes.

   Start 10-minute timer
9. 9

   Remove the squash from the oven and use a metal spatula to flip each piece.

10. 10

    Continue to roast until the squash is very tender and the side touching the sheet is browned, about 10 to 15 minutes longer.

    Start 15-minute timer

For the Topping

11. 11

    While the squash roasts, prepare the vinaigrette by whisking the sherry vinegar, mayonnaise, and a pinch of salt together in a small bowl.

12. 12

    Gradually whisk in the olive oil until the mixture is smooth.

13. 13

    Transfer the roasted squash to a large serving platter.

14. 14

    Drizzle the vinaigrette evenly over the squash.

15. 15

    Sprinkle with the shredded radicchio, shaved Parmesan, and toasted pine nuts, then serve.