Roasted Butternut Squash, Red Grapes and Sage

If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  butternut squash, peeled and cut into 1 1/2 inch pieces
• 1 1⁄2 cups red seedless grapes
• 1  medium onion, but into 1 inch pieces
• 1  tablespoon fresh sage, sliced into thin ribbons
• 1  tablespoon olive oil
• 2  tablespoons unsalted butter, melted
•  salt and pepper
• 1⁄4 cup pine nuts, toasted

Directions

1. Preheat oven to 425 degrees F.
2. In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
3. Season generously with salt and pepper and toss to coat everything well.
4. Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
5. Sprinkle with pine nuts and serve.