Ingredients:
1 butternut squash, peeled and cut into 1 1/2 inch pieces
1 1/2 cups red seedless grapes
1 medium onions, 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
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 70 min.