Best Roasted Butternut Squash Red Grapes And Sage Recipes

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ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE



Roasted Butternut Squash, Red Grapes, and Sage image

Categories     Fruit     Herb     Vegetable     Side     Roast     Butternut Squash     Fall     Healthy     Sage     Grape     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

Steps:

  • Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE



Roasted Butternut Squash, Red Grapes and Sage image

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

Provided by Geema

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 316.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 15.3, Sodium 14.7, Carbohydrate 47.4, Fiber 7.2, Sugar 16.5, Protein 4.8

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