Simple Roasted Butternut Squash and Grapes Salad Vegetarian Side Dish Recipe
4P Foods Team Member Sandy Tribendis
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
All you need is one sheet pan for this simple vegetarian side dish recipe. The roasted butternut squash, grapes, and sage make a delicious autumn salad that you and your dinner party guests will love. We are so grape-ful that 4P Foods team member Sandy shared this delicious recipe with the 4P community. The measurements for this recipe serves four people, but this could easily be scaled up for a larger holiday get together.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
- 1/2 cup 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
- 1/4 cup pine nuts, toasted
Directions
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!