Roasted Butternut Squash, Red Grapes and Sage
14
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If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
Nutrition Information
14
People talking
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
- 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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This is sooo good!
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This side dish is so easy, so good, and so Fall! Prep is reduced by buying pre-diced squash. I loved the addition of pine nuts and the savory taste of the sage. I actually served as a side to falafel sandwiches because I was looking to use up ingredients, but this recipe would pair well many different main dishes. I already saved this into my keeper file. Thanks!
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Very fancy! In the end I added a drizzle of balsamico. I think garlic would go well here, too.
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Great recipe! -
If you haven't tried this recipe then you should! I loved the flavors together and will definitely be making this again and again.
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