Roasted Butternut Squash, Red Grapes, and Sage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1-inch pieces
- Carbohydrate 27 g(9%)
- Cholesterol 10 mg(3%)
- Fat 13 g(19%)
- Fiber 4 g(17%)
- Protein 3 g(6%)
- Saturated Fat 3 g(17%)
- Sodium 8 mg(0%)
- Calories 213
Preparation 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.
Preparation 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.
