Roasted Butternut Squash, Red Grapes, And Sage
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
65
Spice
50
Sweetness
33
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Seedless Red Grapes (about 8 ounces)1 medium
Onion (cut into 1-inch pieces)2 tbsps
Extra-Virgin Olive Oil1 cup
Pine Nut (toasted)Directions:
1
Preheat oven to 425°F
2
Combine butternut squash, grapes, onion, and sage in large bowl
3
Drizzle with oil and melted butter
4
Season generously with salt and pepper
5
Toss to coat
6
Spread out onto large rimmed baking sheet
7
Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes
8
Transfer to platter, sprinkle with toasted pine nuts, and serve
9
Preheat oven to 425°F
10
Combine butternut squash, grapes, onion, and sage in large bowl
11
Drizzle with oil and melted butter
12
Season generously with salt and pepper
13
Toss to coat
14
Spread out onto large rimmed baking sheet
15
Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes
16
Transfer to platter, sprinkle with toasted pine nuts, and serve