Side dish Saturdays: Roasted butternut squash with sage and red grapes (4-6 servings)
Posted by Kate at 5:30 PMDon't be scared off by the combination of ingredients in this recipe; it's a fabulous blend of sweet and savory, soft and crispy. The original recipe comes from epicurious, and I made very few changes. If you like butternut squash even a little bit, you will love this. I wish I could bottle up the flavor combination produced by this recipe, as it's the quintessence of autumn to me. It's really a spectacular recipe.
You will need:
- One 2 1/4 pound butternut squash, peeled and seeded and cut into 1 1/2-inch chunks
- 2 cups seedless red grapes
- 1 medium onion, peeled and cut into 1-inch pieces
- 2 Tbsp thinly sliced fresh sage leaves
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp (1/4 stick) unsalted butter, melted
- 1/4 cup pine nuts, toasted
Steps:
- Preheat oven to 425 F.
- Combine the squash pieces, grapes, onion, and sage in a large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. (I didn't measure how much I used.) Toss to coat.
- Spread this mixture out on a large rimmed baking sheet. Roast until the squash and onion begin to brown, stirring every 10 minutes or so, for about 30 minutes.
- Transfer to a platter and sprinkle with toasted pine nuts.
Fresh sage is an absolute must here; dried sage just isn't the same. I left out the pine nuts since I didn't have any on hand, but I think they would make a nice accent if you have some around. I was thinking chopped cashews could be good, too. Don't be worried if everything turns to mush, because that's what happened to me! It still tastes lovely though -- trust me!
