Roasted Butternut Squash, Red Grapes, and Sage
Sandy Tribendis, Office Manager At 4P Foods
This recipe has been one of my favorite seasonal side dishes since the fall of 2012. I attended a meditation retreat in a beautiful rural setting in Stockton NJ. Attendees were asked to bring a vegetarian dish to share. My friends were surprised by the delicious flavors of the caramelized onions, roasted grapes and how well they combined with the butternut squash, fresh sage and pine nuts. It's also an easy recipe to make by roasting it all on a cookie sheet. After the retreat I had many requests for the recipe, so here it is to share with a new audience!
*Makes 4 to 6 servings*
- 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
- 1/2 cups seedless red grapes (about 8 ounces)
- 1 medium onion, cut into 1-inch pieces
- 1 tablespoon thinly sliced fresh sage leaves
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon (1/4 stick) unsalted butter, melted
- 4 cup pine nuts, toasted
1. Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in a large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat.
2. Spread out onto a large rimmed baking sheet.
3. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes.
4. Transfer to a platter, sprinkle with toasted pine nuts, and it's ready to be served!