Roasted Butternut Squash, Radicchio, and Onion

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.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6-8 as a side dish


  • 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
  • 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.

roasted-butternut-squash-radicchio-onion-method-1 roasted-butternut-squash-radicchio-onion-method-2

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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Array Laurie Murphy

    This was a beautiful and delicious addition to our Christmas dinner this year to go along with Braised Short Ribs and polenta. Thanks so much Elise. You never let me down.

  • Array Julia

    Another great one – what great flavors! This is delicious and easy and looks really impressive! Thanks, Elise.

  • Array Sherry in Union, KY

    This turned out to be the perfect Fall side dish. Thank you for the recipe!

  • Array Jen

    This recipe looked so amazing that I used it to try butternut squash for the first time. It did not disappoint. Flavors and colors were stunning and worth the effort. I think the caramelized onions made this dish extra special, but the delicately browned squash, toasted pine nuts, and robust vinegar were equally delightful to the palate. This was also my first time cooking with radicchio, and I have to say that it brought a depth to the dish that I hadn’t expected. I’m vegan, and so left out the parmigiano, but even so, all the flavors were beautifully complimentary, and I will be making this for years to come, I know. An impressive dish. Thank you.

  • Array Annette

    This fabulous combination tastes just as good as it looks. The sweet, buttery squash melts in your mouth and the onions, radicchioc balsamic vinegar and pine nuts add the most wonderful flavors to the mix. Easy to put together and very few ingredients.


  • Array Alex

    Just made this tonight, and it was SO good! I loved the combo of pine nuts and cheese (I used pecorino romano) with the butternut squash- it felt unexpected, but worked so well together! I especially like it because any time I cook with pine nuts, it reminds me of my Italian grandmother, who passed away a few years ago. Thanks so much for a delicious recipe!

  • Array fabiola

    I love the serving dish so much, it is beautiful! I am also a fan of this salad. I have been roasting my butternut squash all season. Putting it in soups, quoinoa, and such. But have not done a salad, which is great. Plus I love love radicchio.

  • Array Donna

    Made this as my contribution for a dinner party the first day it was posted….It was a big hit. I added some minced, fresh rosemary. Delicious!

  • Array pelin

    i had a head of sugarloaf chicory and half a potimarrron (awesome squash i’ve only seen here in france) languishing away in the fridge so i used this recipe as a jumping-off point. baked the squash and a few red onions a nice long while, tossed it with raw chicory and balsamic/mustard/oo vinaigraitte.toasted some pine nuts and added those in as well. deelish! thanks for being a lifesaver as usual, Elise.