Roasted Butternut Squash With Radicchio And Parmesan Food

CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
• Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.

PARMESAN-ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F with rack in middle.
• Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
• Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
• Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

ROASTED BUTTERNUT SQUASH

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.

ROASTED BUTTERNUT SQUASH PARMESAN

Steps:

• Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
• Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.

PARMESAN BUTTERNUT SQUASH

Steps:

• Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

BUTTERNUT SQUASH AND RADICCHIO PAPPARDELLE

Steps:

• Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
• Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
• Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
• Serve topped with nuts and cheese.