Butternut Squash With Grapes & Mushrooms
Created by lovinretirement on September 18, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 50m
- Recipe #14306
Ingredients
- 2 pound squash (1 butternut squash, peeled, seeded and cut into 1" cubes)
- 1/2 pound grapes (red, seedless)
- 1/4 pound fresh mushrooms (quartered)
- 1/2 cup yellow onion (chopped)
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground thyme
- 1 tablespoon dried sage (rubbed)
- 1 tablespoon honey
- 1/4 cup pine nuts
- 1/4 cup melted butter
How to Make
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Step 1: Preheat oven to 425° F.
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Step 2: In a large bowl, mix squash, grapes, onions and mushrooms.
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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.
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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.
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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.
Nutritional Facts
- 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