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

Roasted Butternut Squash with Radicchio and Parmesan was pinched from <a href="http://www.cooksillustrated.com/recipes/7719-roasted-butternut-squash-with-radicchio-and-parmesan" target="_blank">www.cooksillustrated.com.</a>

"Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash that was simple and presentation-worthy. We chose to peel the squash thoroughly to remove not only the tough outer skin but also the rugged fibrous layer of white flesh just beneath,… read more..."

INGREDIENTS

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1 large (2 1/2- to 3-pound) butternut squash

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3 tablespoons unsalted butter, melted

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1/2 teaspoon salt

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1/2 teaspoon pepper

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1 tablespoon sherry vinegar

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1/2 teaspoon mayonnaise

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Pinch salt

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2 tablespoons extra-virgin olive oil

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1/2 cup coarsely shredded radicchio

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1/2 ounce Parmesan cheese, shaved into thin strips using vegetable peeler

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3 tablespoons pine nuts, toasted

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