For a richer flavor, try using brown butter instead of olive oil. A pinch of cinnamon or nutmeg adds a warm, comforting touch. If you don't have fresh sage, dried sage can be used, but use sparingly (about 1 teaspoon). Consider adding a drizzle of balsamic glaze after roasting for a sweet and tangy finish.
Butternut Squash with Grapes
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING10 People
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VIEWS100
Experience the delightful harmony of sweet and savory with this roasted butternut squash dish. Juicy red grapes and fragrant sage complement the squash's natural sweetness, while toasted pine nuts add a satisfying crunch. A touch of cinnamon can elevate the flavors even further.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Fiber2 g
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Protein2 g
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Saturated Fat1 g
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Sodium93 mg
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Sugar6 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Toast the Pine Nuts: Heat a skillet over medium heat. Add pine nuts and cook, stirring frequently, until golden brown and fragrant (approximately 5 minutes). Remove from skillet and set aside.
02 Step
Recipe View 2 mins Preheat the Oven: Preheat oven to 425 degrees F (220 degrees C).
03 Step
Recipe View 5 mins Combine Ingredients: In a large baking dish, combine butternut squash, red grapes, sweet onion, extra-virgin olive oil, sea salt, ground black pepper, and chopped sage leaves. Toss until the squash, onion, and grapes are evenly coated in the oil and seasoning.
04 Step
Recipe View 50 mins Roast the Squash: Roast in the preheated oven until the squash and onion are tender, golden brown, and slightly caramelized (approximately 50 minutes).
05 Step
Recipe View 2 mins Garnish and Serve: Remove from oven and sprinkle toasted pine nuts over the dish. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Bartholome Wuckert
Mar 26, 2025This recipe was a hit! The combination of flavors is amazing.
Tessie Franey
Dec 2, 2024Easy to follow and delicious. Will definitely make again!
Delia Gottlieb
Jul 19, 2024The pine nuts really make the dish special. Don't skip them!
Lura Runolfsdottir
May 23, 2024I added a bit of cinnamon and it was perfect for fall.