Roast Pumpkin, Radicchio And Feta Salad

• Scant 2 pounds peeled pumpkin, cut into 2 1/2-inch cubes
• 1 tablespoon vegetable oil
• 1/2 large red onion, peeled and finely sliced end to end into half-moons
• Juice of 2 limes
• 13 cup pine nuts
• 2 tablespoons peanut oil or olive oil
• 1/4 teaspoon pumpkinseed oil or olive oil (see note)
• 7 to 8 ounces feta cheese, broken into bite-sized pieces
• 1 1/2 cups (about 6 ounces) radicchio cut into bite-size pieces

1. Heat oven to 400 degrees.
2. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet.
3. Bake until just tender all the way through, about 45 minutes.
4. Remove, cool, cover, and refrigerate until needed.
5. (May be done a day ahead.)
6. In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes.
7. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
8. Add peanut oil and pumpkinseed oil to onion mixture, and mix well.
9. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts.
10. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl.
11. Garnish with remaining pine nuts, and serve.

pumpkin, vegetable oil, red onion, nuts, peanut oil, pumpkinseed oil, feta cheese, radicchio

Taken from cooking.nytimes.com/recipes/11249 (may not work)