Roasted Butternut Squash, Red Grapes and Sage |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. 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.
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