Butternut Squash With Grapes & Mushrooms
Recipe: #14306
September 18, 2014
Categories: Side Dishes, Squash, Christmas, Labor Day, Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"I got the basic recipe from another site, but I added several extra ingredients to it to make it "my own". It was really good."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (253.5 g)
- Calories 369.7
- Total Fat - 27.8 g
- Saturated Fat - 8.3 g
- Cholesterol - 33.9 mg
- Sodium - 291.6 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 5 g
- Sugars - 7 g
- Protein - 6.7 g
- Calcium - 97.9 mg
- Iron - 2.1 mg
- Vitamin C - 33.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 425° F.
Step 2
In a large bowl, mix squash, grapes, onions and mushrooms.
Step 3
In a small bowl, mix oil, seasonings and honey with a whisk. Pour over squash mixture and mix well. Place on a large cookie sheet that has 1" sides that has been sprayed with non-stick cooking spray. Spread out evenly. Bake in preheated 425° F. oven for 50 minutes.
Step 4
In the meantime, place pine nuts in a small dry skillet and "toast" on medium-low heat just until light golden brown, tossing frequently to prevent burning. Remove from heat and set aside.
Step 5
Remove baked squash from oven and pour melted butter over it and add in the pine nuts. Stir to mix well, and serve.
Tips
No special items needed.
1 Reviews
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