Ingredients
- 2 1/2 pound squash (butternut squash, peeled, seeded and cut into 1 1/2 inch pieces)
- 8 ounces seedless red grapes (1 1/2 cups)
- 1 onion, cut into 1 inch pieces
- 1 tablespoon sliced sage leaves
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1/4 cup pine nuts (toasted)
How to Make
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Step 1: Preheat oven to 425 degrees F.
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Step 2: In a bowl combine the first 4 ingredients (-sage) and then drizzle with oil and butter. Toss with salt and pepper and then spread onto a rimmed baking sheet.
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Step 3: Roast for 50-60 minutes or until squash and onion begin to brown, stirring occasionally.
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Step 4: Transfer to serving platter and sprinkle with pine nuts.
We hope you enjoy this recipe!
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