New recipes

Roasted Butternut Squash, Radicchio, and Onion

Roasted Butternut Squash, Radicchio, and Onion

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Butternut squash, radicchio and onion roasted in the oven and tossed with olive oil, toasted pine nuts and grated cheese.

Photography Credit:Elise Bauer

Here’s a wintery, festive side dish for your holiday table—cubes of butternut squash, along with wedges of radicchio and onion, tossed with salt and olive oil, and roasted in a hot oven until caramelized, then tossed again with toasted pine nuts, balsamic vinegar, parsley, and shredded Parmesan cheese.

Wow! My tummy does a happy dance just thinking about making and eating this again.

Radicchio is naturally a little bitter, but it loves being grilled or roasted, and it has a special affinity for balsamic vinegar and Parmesan cheese (see our grilled radicchio salad recipe).

Combine those ingredients with the sweetness and substance of butternut squash and onions, and now your palate is firing on all levels – sweet, sour, salty, bitter, and umami.

Great alongside roast beef or prime rib, or as a vegetarian meal in and of itself.

Roasted Butternut Squash, Radicchio, and Onion Recipe

Butternut squash can be tricky to cut. Check out our How to Peel and Cut a Butternut Squash for a step-by-step how-to.


  • 1 medium butternut squash (about 2 pounds), peeled and cut into chunks
  • 1 large onion, peeled and cut into wedges through the root
  • 1 head radicchio, cut into wedges through the root
  • Extra virgin olive oil
  • Salt and black pepper
  • 1/2 cup pine nuts
  • 1/4 cup chopped parsley
  • Grated parmesan or pecorino cheese to taste, about 1/4 cup to 1/3 cup
  • Balsamic vinegar to taste, about a tablespoon


1 Roast the vegetables: Preheat the oven to 400°F. Toss the squash chunks, onion and radicchio wedges in olive oil and salt them well.

Arrange in one layer on baking sheets (you may need two) and put in the oven.

Roast the vegetables until their edges are nicely caramelized, turning the radicchio and onion wedges over about halfway through the roasting.

The radicchio, onion, and squash will roast at different speeds. So periodically you'll have to remove the finished vegetables and let the others remain in the oven to finish roasting. As a guideline, roast the radicchio for about 25 minutes, turning halfway.

Roast the onions about 35 minutes, again, turning halfway. Roast the squash pieces for 45 minutes, but do not turn.

In all cases do not remove from the oven until you see browning on the edges.

2 Toast the pine nuts: While the vegetables are roasting, toast the pine nuts. Heat a small pan on medium high heat. Add the pine nuts in a single layer. Cook until lightly toasted. Remove from heat to a bowl to keep the nuts from burning.

3 Chop roasted radicchio and onions: Once all the vegetables are cool enough to handle, roughly chop the radicchio and onion into manageable pieces.

4 Toss with pine nuts, parsley, balsamic, black pepper: Place the radicchio, onion, and butternut squash in a large serving bowl. Add the pine nuts and parsley. Add black pepper to taste. Drizzle with balsamic vinegar. Stir gently to combine, taking care not to squish the soft roasted squash.

To serve, sprinkle with some grated Parmesan or pecorino cheese.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Roasted Butternut Squash & Spinach Quiche

We've taken our favorite fall flavors and folded them into a quiche filling. Roasting the butternut squash ahead of time elevates its earthy flavor, and balsamic vinegar adds sweet, acidic flavor. This quiche is beautiful and tasty: the perfect combination!


  • 1 medium-large (227g) yellow onion, peeled
  • 2 tablespoons (25g) olive oil, divided
  • 1 tablespoon (14g) balsamic vinegar
  • 1 1/2 cups (213g) butternut squash, cut into very small cubes
  • 1 cup (227g) whole milk
  • 5 large eggs
  • 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
  • 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (113g) grated Cabot Garlic & Herb Cheddar
  • 1 cup (28g) fresh baby spinach, chopped


To prepare the crust: Roll the prepared crust into a 12" circle (to fit a 9" pie pan). Place it in the pan and prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. This will take about 20 minutes. Right before the onion finishes cooking, add the balsamic vinegar to the pan and cook for a few more minutes.

While the onion is caramelizing, spread the cubed butternut squash on a parchment-lined baking sheet and toss it with the remaining olive oil, along with a couple of good dashes of salt and pepper. Roast the squash until it starts to brown and soften this should take about the same amount of time as the onions.

In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, salt, and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust. Don't overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.

Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set.

Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.


  • Cover the raisins with the port and let sit overnight.
  • Heat the oven to 400°F. Cut off the bulb end of the squash reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.
  • Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.
  • Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Recipe Notes

Add to List


Related Video

I'm having fun with this recipe. The first time I made it as written, minus the breadcrumb topping. It was delicious. The second time I made it into a casserole-type dish (no crust). Again, it was quite tasty (think sweet potato casserole. so, why not?) Now I'm in the midst of preparing the filling to put in mini phyllo cups.

This was made at our last gourmet cooking club dinner and at least three of us are making it for Thanksgiving tomorrow for our families. Enough said.

This was good but not worth the amount of effort. It was too bland for our taste. needs more of a kick. Maybe more spices, or more goat cheese or .

Delicious. I've been making this for a few years now and it's always a big hit. The pasty dough is my go-to recipe for sweet or savory. I like to caramelize the onions to the point of being just a little bit crispy (but never burnt!). Fresh rosemary and thyme are great. Tip: Roast a larger squash ahead of time and freeze in 2-cup portions to save time.

Didn't add the goat cheese, increased the carmelized onion 3x. A nice delicate flavor.

I've not made this but I tasted it at a potluck dinner last weekend. The cook put in 6 strips of bacon and some extra onion. It was absolutely delicous and will be added to our Thanksgiving menu this year!

Just a warning - this is a heavy dish, but a fantastic vegetarian main course. My hubby loves this, even though I usually make a lightened version. I use phyllo instead of pastry, almond or regular milk, standard grocery store cheeses of the 2% variety - it's very adaptable and makes great leftovers. Oh and I generally sub panko for breadcrumbs, but thats a personal preference.

YUM! Interesting new way to use squash. I doubled the onion, which I believe kept it from tasting like a pumpkin/squash pie and made it "umami" delicious. I kept to the measurements but used what was in my fridge: mozzarella, romano and goat cheese with herbs, also threw in 3 cooked pieces of bacon, at another user's suggestion, since I had on hand. Had fresh-frozen thyme and sage, which also added immensely! Used milk instead of cream, a frozen crust, and skipped the bread crumbs. A very forgiving recipe--add/take out whatever floats your boat!

Tasty! I used frozn puff pastry to save some time. Great combo of flavors, will definitely be a winter staple.

A first rate entrée! The carmelized onion gave it a wonderful quality, not to mention eye appeal. I didn't have Fontina, so I used a good quality Swiss cheese. I used dried marjoram and it was still great. Next time though, I will use fresh. Is now part of permanent collection.

Disclaimer: I significantly lightened the recipe, but it turned out really well. I used phyllo instead of pie crust & breadcrumbs, milk instead of cream, cream cheese instead of goat (that one was budgetary), and added spinach to up the veggies. The original is much more decadent, but even a light version is fantastic. I agree, don't eat it cold/make extra, not good.

This is truly a wonderful recipe. I added in chopped up crispy bacon, and used the bacon fat to cook the onions, which added another layer of flavor and made the tart perfectly appealing to my meat-eating boyfriend and brother (who both normally eschew squash-related meals). Of course, it isn't necessary as the tart is delicious as it is, but I think it added a nice flavor note. Highly, highly recommend this tart, which reminds me of French quiche I had while spending a year there.

So good. I usually just mash the squash by hand and save the step of washing the food processor. A suggestion: buy a slightly larger squash and a large onion. Then use leftover puree, caramelized onions and goat cheese the next day to make gourmet grilled cheese sandwiches.

Definitely not healthy for you, but pretty tasty! When eaten cold it felt a little brick-ish, but when straight out of the oven it was good. Maybe I will make it again.

I forgot to include in my review below: I used frozen squash, which was a brilliant time saver, (I still roasted it). I noticed nothing special about the use of the Fontina Cheese, and would definitely substitute with a smoked gruyere next time.

This was delicious, but fell short of exceptional. Most of it can be made a day ahead, which is great. I used the caramelized onion recipe from Rebar, and did incorporate the onions into the tart - I felt this would be less fussy, as I was taking the dish to a pot-luck, but will be sure to chop onions, rather than slice, if I do this again (sliced onions were stringy in the tart).

absolutely delicious! i did sub feta for goat cheese and used a pie crust from trader joe's. have made it more than once- everyone loves it.

I could not find Italian Fontina at the store, so I used Manchego. Also, I substituted light cream for heavy cream and I used more onions than the recipe called for, and cooked them until they were nice and caramelized. Really delicious and a huge hit at my bookclub's brunch.

This was really nice. It was pricey to make, so I would save it for special occasions but it was wonderful and rich. I used store bought pastry pie circle and it was great.

This was wonderful, as others have already expressed. While there were a lot of steps, the recipe wasn't difficult. I would not, however, recommend this for Thanksgiving. It is too involved and too much for one recipe when you're trying to pull a whole dinner together. It would be great for brunch, with a salad.

Excellent. I thought I had all the cheeses until I started, but ended up subbing manchego, and used extra parm. Turned out great. I think you could use any cheeses, really. Used a store bought crust to speed things up and it worked fine.

Great fall tart served with a pumpkin ale. I used my grandmother's pie crust recipe instead, using flour and shortening and a 9 inch pie dish. The crust was perfect and the consistency of the filling was ambrosial!

This was okay, but that's about it. Overall it was far more eggy than I hoped for. I really just love butternut squash and chevre with caramelized onions. and I guess I should have just done something with those three ingredients. This was salty, eggy, and not squashy at all. Bummer.

I can't wait for butternut squash to be in season so I can make this tart every year. It is absolutely fantastic, and a total no-brainer. I use store bought crust, which does seem to affect the taste, but this year I will try a homemade crust, or possibly Trader Joe's crust, which I've heard good things about.

Roasted Butternut Squash with Red Onion, Tahini and Za'atar

Preheat oven to 475 degrees.

Chop the butternut squash into chunks about 1 inch think. Leave the peel intact.

Chop the red onion into wedges about ¼ inch thick.

Divide squash and onions between two sheet pans. Drizzle with olive oil and kosher salt and toss to coat. Spread out evenly on pan. Make sure the squash is skin side down.

Roast in the oven for about 30 minutes. You want the skins and the edges of the butternut squash to be nice and brown, almost blackened. Some of the very edges will get crisp and dark. Check on the onions during the roasting to be sure they aren't getting overdone. Remove them if necessary.

While the vegetables are roasting, make the sauce. Add the tahini, lemon juice, water, crushed garlic clove and a pinch of salt to a small bowl.

Whisk together until smooth. The mixture might look curdled at first, but keep going. It will come together and thicken up. If it's too thick, add a bit more water. It should be the consistency of honey, not hummus.

Remove squash and onions from the oven and transfer to a serving plate. Just before serving, drizzle with tahini sauce and sprinkle za'atar over the top.

Butternut Squash Recipes To Warm Your Heart And Carry You Through Winter

Butternut squash is one of our favorite fall vegetables, in part because it is so versatile. When the choices at the farmers market start to dwindle, you have to rely on increasingly fewer vegetables to keep things exciting through the cold, and sometimes bleak, months ahead. Butternut squash is your answer. It's sweet enough to go into desserts, but also perfect for savory, warming dishes like soups, gratins and lasagna. Roasted butternut squash can turn a dull salad into a fall stunner, and can lend a vegetarian creaminess to dishes like risotto and ravioli.

If you find yourself hesitating to use butternut squash because you don't want to battle the rock-hard skin, fear not. We've got a life-changing trick for you for peeling butternut squash that requires nothing but a microwave. Once you've got this trick under your belt, butternut squash will be your go-to vegetable this fall and winter.

Besides the classic butternut squash soup, there are so many recipes that highlight this sweet-and-savory favorite. To make sure you never tire of this classic vegetable, we've rounded up 65 butternut squash recipes to carry you through fall and winter.

Roasted Butternut Squash with Apples and Onions

This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

This recipe may not be a traditional Jewish dish, but I created it in a way that my ancestors in Lithuania and Poland would have done. Shabbat, holidays, and weddings all inspired cooks to transform their basic food into something more elaborate. In Eastern Europe, squash, apples, and onions were stored all winter in cold home cellars. Adding an onion to a recipe was a normal occurrence. But adding an apple with its sweetness elevated the dish to something special.

Butternut squash is an ideal winter vegetable because it ripens in early fall, but its hard skin allows it to be stored and eaten all winter long. Here I combine sweet and savory produce and seasonings to make a great side dish or even a main course served with pasta or a grain.

Roasted Radicchio and Butternut Squash Salad

Hellloooooo, Fall. <Insert big open arms.> Charred radicchio + roasted butternut squash + fresh sweet-and-tart honeycrisp apple + candied pepitas + balsamic vinegar. Yes please.

Roasting squash becomes a staple for me come fall. Acorn squash, butternut squash, spaghetti squash, pumpkin, you name it. They all scream fall, fall, fall! Or Autumn. Whatever you call it. I decided to add roasted butternut squash to a salad today instead of how I normally prepare it, roasted as a side dish.

I’ve yet to try cooking some of the less common squashes like kabocha, calabaza, or delicata squash but that’s my goal this fall! Oh yeah. Cooking goals. Always gotta try new stuff! If you have any recipe recommendations for these “exotic” squashes leave them for me in the comments below!

We had guests over the night I made this salad, so I layered it up on a big serving platter and let everyone have at it down the “buffet line”. Feel free to toss it up in a bowl if you prefer.

Radicchio, if you haven’t had it, can be a bitter green. Try a bite of yours once you buy it. If it tastes too bitter for you, you can remove some of that! Just fill a large bowl with ice and water. After you cut the head of lettuce into wedges (as the recipe calls for in step 1), simply add the wedges to the ice bath for about 15 minutes. Then strain the water and dry the lettuce well in a salad spinner or with towels. (You’ll want it *TOTALLY* dry before you bake it, or it won’t char, it will steam and wilt. Ucky.) FYI, I did not soak mine, I just sliced and roasted it as the recipe is written below.

What fall recipe are you looking forward to making? Also don’t forget to share your favorite squash recipe with me in the comments below!


  • 1 large butternut squash (2 1/4 lb /1.1 kg in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges
  • 2 red onions, cut into 1 1/4-inch/3 cm wedges
  • 3 1/2 tablespoons/50 ml olive oil
  • 3 1/2 tablespoons light tahini paste
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 small clove garlic, crushed
  • 3 1/2 tablespoons/30 g pine nuts
  • 1 tablespoon za’atar
  • 1 tablespoon coarsely chopped flat-leaf parsley
  • Maldon sea salt and freshly ground black pepper

Roasted Butternut Squash, Onions and Red Potatoes with Fresh Herbs

Simple, yet elegant sweet and savory. It’s a perfect side or the perfect meal.


  • 1 whole Butternut Squash, Peeled And Seeded
  • 1-½ pound Red Potatoes, Rinsed And Scrubbed
  • 1 whole Large Purple Or Sweet Yellow Onion
  • 1 Tablespoon Minced Fresh Rosemary Leaves
  • 1 Tablespoon Minced Fresh Sage Leaves
  • 1 Tablespoon Minced Fresh Thyme Leaves
  • ¼ cups Extra Virgin Olive Oil
  • Salt And Pepper, to taste


Preheat oven to 450 F. Line two shallow baking pans (1-inch sides all around) with foil set aside.

Dice the butternut squash, potatoes and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage and thyme.

Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between the two pans in a single layer. Do not crowd the vegetables. Sprinkle with salt and pepper, to taste.

Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.

Roasted Whole Butternut Squash

Roasted whole butternut squash is an easy way to enjoy the delicious winter squash. Simply slice in half, then bake until tender. A maple cinnamon glaze and chopped nuts add a touch of sweetness to each serving.

One of the easiest ways to prepare butternut squash is to roast it whole. No peeling, just cut in half, remove the seeds, and bake. It makes for a stunning and healthy side dish. To add layers of flavor with minimal effort, I roast the halves flesh-side down to boost the browning on the surface.

You can simply enjoy the sweet and nutty flesh with just salt and pepper. However, I like to make it even tastier. A brush of sticky maple syrup and a sprinkle of bold cinnamon and nutmeg creates delicious caramel notes. Slice it up into individual servings, scoop out a few spoonfuls, or stuff it to make an edible bowl.


  1. Botwolf

    I think it is the serious mistake.

  2. Tedman

    Bravo, remarkable idea

  3. Macen

    Wonderful, this is a very valuable answer

  4. Seireadan

    Agree, useful information

  5. Rafik

    I join. I agree with all of the above. Let's discuss this issue.

  6. Thoma

    I thought and deleted the message

Write a message