ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
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
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
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
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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