Side dish Saturdays: Roasted butternut squash with sage and red grapes (4-6 servings)

Don't be scared off by the combination of ingredients in this recipe; it's a fabulous blend of sweet and savory, soft and crispy. The original recipe comes from epicurious, and I made very few changes. If you like butternut squash even a little bit, you will love this. I wish I could bottle up the flavor combination produced by this recipe, as it's the quintessence of autumn to me. It's really a spectacular recipe.

You will need:

  • One 2 1/4 pound butternut squash, peeled and seeded and cut into 1 1/2-inch chunks

  • 2 cups seedless red grapes

  • 1 medium onion, peeled and cut into 1-inch pieces

  • 2 Tbsp thinly sliced fresh sage leaves

  • 2 Tbsp extra-virgin olive oil

  • 2 Tbsp (1/4 stick) unsalted butter, melted

  • 1/4 cup pine nuts, toasted

Steps:

  1. Preheat oven to 425 F.

  2. Combine the squash pieces, grapes, onion, and sage in a large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. (I didn't measure how much I used.) Toss to coat.

  3. Spread this mixture out on a large rimmed baking sheet. Roast until the squash and onion begin to brown, stirring every 10 minutes or so, for about 30 minutes.

  4. Transfer to a platter and sprinkle with toasted pine nuts.

Fresh sage is an absolute must here; dried sage just isn't the same. I left out the pine nuts since I didn't have any on hand, but I think they would make a nice accent if you have some around. I was thinking chopped cashews could be good, too. Don't be worried if everything turns to mush, because that's what happened to me! It still tastes lovely though -- trust me!