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.
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INGREDIENTS
Nutrition- 1butternut squash, peeled and cut into 1 1/2 inch pieces
- 1 1⁄2cups red seedless grapes
- 1
- 1
- 1tablespoon olive oil
- 2
- salt and pepper
- 1⁄4
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DIRECTIONS
- Preheat oven to 425 degrees F.
- In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
- Season generously with salt and pepper and toss to coat everything well.
- Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
- Sprinkle with pine nuts and serve.
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