Roasted Butternut Squash Red Grapes and Sage
Elevate your side dish game with this vibrant and seasonal recipe for Roasted Butternut Squash with Red Grapes and Sage. This simple yet elegant dish combines the natural sweetness of caramelized butternut squash and roasted red grapes with the earthy aroma of fresh sage, all tied together with a drizzle of olive oil and optional honey for extra indulgence. With just 15 minutes of prep time and a handful of wholesome ingredients, this recipe is perfect for a weeknight dinner or a standout addition to your holiday table. The contrast of the tender squash, juicy grapes, and crispy sage leaves creates a medley of textures and flavors that’s as stunning as it is delicious. Serve it warm as a side dish alongside roasted meats, grain bowls, or salads for a truly versatile and crowd-pleasing option!
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Recipe Information
Ingredients
- 1 large (about 2 pounds) butternut squash
- 2 cups red seedless grapes
- 10 leaves fresh sage leaves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon honey (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the squash into 1-inch cubes and transfer them to a large mixing bowl.
Wash the red seedless grapes and pat them dry with a paper towel.
Add the red grapes to the mixing bowl with the butternut squash.
Drizzle the olive oil over the squash and grapes, then sprinkle with salt, black pepper, and a light toss. If using honey for additional sweetness, drizzle it over the mixture.
Line a large baking sheet with parchment paper or a silicone baking mat. Spread the squash cubes and grapes evenly on the baking sheet, ensuring they are in a single layer.
Tuck whole sage leaves evenly throughout the mixture on the baking sheet.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring halfway through cooking. The squash should be tender and starting to caramelize, and the grapes will be slightly wrinkled.
Remove the tray from the oven and allow it to cool for a few minutes. Transfer the roasted squash, grapes, and sage leaves to a serving platter.
Serve warm as a side dish, and enjoy!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 81.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3215 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
