Roasted Butternut Squash and Grapes
Roasted Butternut Squash and Grapes pairs caramelized cubes of squash with bursts of juicy red grapes and sweet onion, all lifted by earthy sage and a crunchy finish of toasted pine nuts. The contrast of sweet and savory makes each bite layered and warm. Serve this autumnal side at holiday dinners or with weeknight roasted meats and grain bowls.
- Prep15 mins
- Cook55 mins
- Serves10
- DifficultyEasy
- 1
Set a skillet over medium heat; cook and stir the pine nuts until toasted and fragrant, about 5 minutes.
- 2
Preheat the oven to 425 degrees F (220 degrees C).
- 3
Combine the squash, grapes, onion, olive oil, salt, pepper, and sage leaves in a large baking dish, tossing to coat the squash, onion, and grapes with the oil and seasoning.
- 4
Roast in the preheated oven until the squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle the pine nuts over the dish.
- Calories 111.96 kcal Moderate
- Protein 1.9 g Low Source
- Carbs 16.11 g Moderate
- Total Fat 5.82 g Moderate
- Saturated Fat 0.62 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 7.17 mg Low Source
- Fiber 2.32 g Low Source
- Sugar 5.94 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 50.25 mg Low Source
- Iron 0.95 mg Low Source
- Potassium 363.47 mg Low Source
- Vitamin A 488.09 mcg_rae Good Source
- Vitamin C 21.55 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Onions 🧅