Best 2 Roasted Butternut Squash Red Grapes And Sage Recipes

Embark on a culinary journey with roasted butternut squash, red grapes, and sage, a tantalizing symphony of flavors that will delight your palate. This delightful dish showcases the natural sweetness of butternut squash, the tangy burst of red grapes, and the aromatic essence of sage, creating a harmonious balance of flavors. Whether you're seeking a comforting side dish or a vegetarian main course, this recipe will guide you through the steps of transforming these simple ingredients into an extraordinary culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

Roasted Butternut Squash, Red Grapes, and Sage image

Categories Fruit Herb Vegetable Side Roast Butternut Squash Fall Healthy Sage Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

Steps:

Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE

Roasted Butternut Squash, Red Grapes and Sage image

If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.

Provided by Geema

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 butternut squash, peeled and cut into 1 1/2 inch pieces
1 1/2 cups red seedless grapes
1 medium onion, but into 1 inch pieces
1 tablespoon fresh sage, sliced into thin ribbons
1 tablespoon olive oil
2 tablespoons unsalted butter, melted
salt and pepper
1/4 cup pine nuts, toasted

Steps:

Preheat oven to 425 degrees F.
In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
Season generously with salt and pepper and toss to coat everything well.
Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
Sprinkle with pine nuts and serve.

Nutrition Facts : Calories 316.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 15.3, Sodium 14.7, Carbohydrate 47.4, Fiber 7.2, Sugar 16.5, Protein 4.8

### **Roasted Butternut Squash, Red Grapes, and Sage: A Symphony of Fall Flavors** ### - This delightful dish is a beautiful and harmonious combination of roasted butternut squash, succulent red grapes, and aromatic sage. - **Simplicity and Elegance:** The recipe's simplicity allows the natural flavors of each ingredient to truly **SHINE**. With just a few key components, it delivers an **ELEGANT** and **SATISFACTORY** meal. - **Seasonal Delights:** Butternut squash and red grapes are both at their peak during **AUTUMN**, making this recipe a seasonal treat. ### **Essential Ingredients for Perfection** ### - **Butternut Squash:** Select firm, ripe squash for roasting. Peeling and cubing the squash ensures even cooking. - **Red Grapes:** Opt for seedless red grapes for a sweet, juicy addition to the dish. Halving them enhances their **FLAVOR**. - **Sage:** Use fresh sage leaves for their **DISTINCTIVE** aroma and taste. - **Olive Oil:** Good quality extra virgin **OLIVE OIL** adds richness and depth to the roasted ingredients. - **Salt and Pepper:** Seasoning with salt and **PEPPER** brings out the natural flavors. ### **Roasty Toasty Goodness: The Process** ### - **Preheat the Oven:** Set your **OVEN** to 400°F (200°C) to get it nice and toasty. - **Prepare the Squash:** Peel and cut the butternut squash into 1-inch cubes. - **Toss and Coat:** Combine the squash, grapes, sage, **OLIVE OIL**, salt, and **PEPPER** in a large bowl. Make sure everything gets **EVENLY COATED**. - **Roasty Time:** Spread the mixture on a **BAKING SHEET** and roast for 20-25 minutes, or until the squash is **TENDER** and slightly caramelizes. The grapes should **POP** with **SWEETNESS**. - **Garnish and Serve:** Sprinkle additional fresh sage leaves on top for a final touch of **FLAVOR** and **AROMA**. Serve while **WARM**. ### **Conclusion: A Seasonal Delight** ### Roasted butternut squash, red grapes, and sage is a dish that **EMBODIES** the **FLAVORS** of **AUTUMN**. Its simplicity and elegance make it a **PERFECT** addition to any fall **FEAST**. The combination of roasted sweetness, juicy bursts of **FRUIT**, and earthy **AROMA** will **TANTALIZE** your taste buds. So, gather your ingredients, pre- heat your **OVEN**, and embark on a culinary journey that celebrates the **BOUNTY** of the season.