ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

An inventive new take on a classic fall side.

Ingredients

• 1 2 1/4-pound (1.02 kg) butternut squash, peeled, seeded, cut into 1 1/2-inch (4 cm) pieces
• 1 1/2 cups (360 ml) seedless red grapes (about 8 ounces (225 g))
• 1 medium onion, cut into 1-inch (3 cm) pieces
• 1 tablespoon (15 ml) thinly sliced fresh sage leaves
• 2 tablespoons (30 ml) extra-virgin olive oil
• 2 tablespoons (1/4 stick (450 g)) unsalted butter, melted
• 1/4 cup (60 ml) pine nuts, toasted

Method

1. Preheat the oven to 425°F (220°C).
2. Combine the butternut squash, grapes, onion, and sage in a large bowl. Drizzle with the oil and melted butter. Season generously with salt and pepper and toss to coat.
3. Spread out onto a large rimmed baking sheet. Roast until the squash and onion begin to brown, stirring occasionally, about 50 minutes.
4. Transfer to a platter, sprinkle with the toasted pine nuts, and serve.