Ingredients:

BUTTERNUT SQUASH, ~2 lbs, peeled & chunked
LG ONION, peled & cut into wedges through root
HEAD OF RADICCHIO, cut into wedges through root
OLIVE OIL
SALT
PINE NUTS, 1/2 cup lightly toasted
PARMESAN, 1/3 cup grated (optional)
BALSAMIC GLAZE or VINEGAR, to taste

Roasted Butternut
Squash, Radicchio,
& Onion

Preheat oven to 400F.

1. In roasting pan, *while keeping each vegetable separate from each other for various roasting times* toss squash, onion, & radicchio in olive oil & salt.

2. Roast vegetables until their edges are caramelized, turning halfway through roasting.  

General guideline for roasting times:
Radicchio - 25 minutes
Onions - 35 minutes
Squash - 45 minutes

3. Toast the pine nuts.  Heat a small pan on medium-high heat. Add a single layer of pine nuts and flip and toss frequently to avoid burning and toast evenly. Once, golden, remove from heat and set aside for next step.

4. Once all vegetables are done, toss with pine nuts, parsley, balsamic, parmesan & salt. 

Bon Appétit!