Roasted Butternut Squash Red Grapes And Sage Recipes

ROASTED GRAPES

Steps:

• Preheat oven to 425 degrees.
• On a large, rimmed baking sheet, combine all ingredients, tossing with a spatula to combine. If using herbs, be sure to coat the branches with olive oil to prevent burning.
• Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes.
• Let cool slightly and transfer to serving vessel.

ROASTED BUTTERNUT SQUASH WITH GARLIC, SAGE AND PINE NUTS

Steps:

• Preheat the oven to 450°F. Line a baking sheet with parchment paper, or spray lightly with cooking spray.
• In a medium bowl, toss the butternut squash cubes with 1½ tablespoons olive oil, salt and pepper. Spread out on the prepared baking sheet. Roast for 35 to 45 minutes, until the squash is as tender as desired.
• While the squash is roasting, heat ½ tablespoon olive oil in a small skillet. Add the garlic, sage and pine nuts, and sauté until the pine nuts are lightly browned. Remove from heat.
• Scoop the butternut squash into a large bowl. Scrape the contents from the skillet onto the butternut squash and gently toss. Serve immediately.

BUTTERNUT SQUASH WITH GRAPES

Steps:

• Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
• Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE

Steps:

• 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.

ROASTED FRUIT

Steps:

• Portion your fruits into the desired shapes, generally wedges.
• In a bowl place your fruit and toss with sugar to *coat*.
• This may require more or less sugar depending on the ripeness of your fruit.
• You do NOT want lost of extra loose sugar.
• Lay your fruit out on a pan (it doesn't have to be neat) and bake in an 350°F oven until fruit is soft and cooked through.
• The sugar and juices will have combined to make a syrup.
• *NOTE *Any fruit or berry can be used in this recipe.
• Keep in mind than an apple will take longer than a berry, so adjust the times accordingly.
• Mixing fruits can lead to pleasant surprises as the colour combine nicely and the flavour interactions are great (try blueberries and peaches)!

ROASTED SQUASH WITH SHALLOTS, GRAPES, AND SAGE

Steps:

• Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and reserve, if desired (see note, above).
• Brush cut sides of squash halves with 1 teaspoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet. Combine grapes, shallot, and sage in a bowl and drizzle with remaining 2 tablespoons oil. Season with salt and pepper; place around squash. Roast, stirring grape mixture once, until squash is tender and grape mixture is caramelized, 35 to 40 minutes. To serve, fill squash with grain and grape mixture.

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

Steps:

• Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.