Author: Adapted from Vegetables Illustrated (Cook's Illustrated) Roasted Butternut Squash with Radicchio and Parmesan
Ingredients
1largebutternut squash (2 1/2 - 3 lbs)peeled, seeded and sliced crosswise 1/2 inch thick (see instructions for easy peel method)
3tbspunsalted buttermelted
1/2tspkosher salt
1/2tspfreshly ground black pepper to taste
1/2 ounceParmesan, shredded or shaved into strips
3tbsptoasted walnuts, coarsely chopped
Vinaigrette
1tbspsherry vinegar
1/2tspmayonnaise
1pinchkosher salt
2tbspolive oil
2tbspparsley, chopped
Instructions
Preheat oven to 425 degrees.
Wash, dry and poke squash all over with fork. Cut off ends and microwave for 3 minutes on high. Let rest for a few minutes until cool enough to handle. Peel squash and cut crosswise into 1/2 inch thick rounds (I cut my rounds in half.)
Place squash rounds in large bowl and toss with melted butter and season with salt and pepper. Arrange squash in single layer on rimmed baking sheet and roast for 10-15 minutes. Remove sheet from oven, and use spatula to flip squash slices over. Rotate sheet when placing back in oven (the side of the baking sheet previously near the back of oven is now in the front) and roast for another 10-15 minutes until squash is tender and browned. Note - if you skip the initial microwaving step prior to peeling, you will need to roast squash for a total of 45-50 minutes.)
Vinaigrette
While squash is roasting, combine vinaigrette ingredients in small jar or salad shaker with tight fitting lid and shake to combine.
After squashed has roasted, transfer to serving platter and drizzle with vinaigrette. Sprinkle with Parmesan, toasted walnuts and parsley.