Butternut Squash With Grapes Recipes

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BUTTERNUT SQUASH WITH GRAPES



Butternut Squash with Grapes image

Gourmet-style squash that's delicious and easy to make. This is a sweet dish that can also be spiced up with cinnamon.

Provided by Jess2011

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 10

Number Of Ingredients 8

¼ cup pine nuts
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
½ pound seedless red grapes
½ cup chopped sweet onion
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
6 fresh sage leaves, chopped

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.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 16 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 92.6 mg, Sugar 6.3 g

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE



Roasted Butternut Squash, Red Grapes, and Sage image

Categories     Fruit     Herb     Vegetable     Side     Roast     Butternut Squash     Fall     Healthy     Sage     Grape     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

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.

ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE



Roasted Butternut Squash, Red Grapes and Sage image

If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.

Provided by Geema

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 butternut squash, peeled and cut into 1 1/2 inch pieces
1 1/2 cups red seedless grapes
1 medium onion, 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

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.

Nutrition Facts : Calories 316.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 15.3, Sodium 14.7, Carbohydrate 47.4, Fiber 7.2, Sugar 16.5, Protein 4.8

BUTTERNUT SQUASH, ROSEMARY AND GRAPE BAKE



Butternut Squash, Rosemary and Grape Bake image

Provided by Food Network

Categories     side-dish

Yield 8 Servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
2 medium butternut squash (about 4 pounds), peeled and cut into 1-inch chunks or 3 1/2 pounds pre-cut butternut squash chunks (11 cups)
Kosher salt
Freshly ground black pepper
1/2 large red onion, cut into thin slices
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3/4 cup chicken or vegetable broth
2 cups red or black seedless California grapes, stemmed and rinsed
2 cups fresh breadcrumbs
1/2 cup finely grated Parmesan

Steps:

  • Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the squash and season liberally with salt and pepper. Cook stirring occasionally, until browned, about 5 to 7 minutes, then transfer to the baking dish. Repeat browning of remaining squash with another tablespoon of olive oil and more salt and pepper. Transfer to baking dish. Heat another tablespoon of the oil in the skillet and add the onion and rosemary. Season with salt and pepper and cook until softened, about 5 minutes. Pour in the broth and scrape up any browned bits on the bottom. Bring to a simmer and pour into baking dish. Cover with foil and bake until squash is very tender, about 40 minutes. Raise the oven temperature to 450°F. Remove the dish from the oven and take off the foil. Sprinkle the grapes over the top. In a medium bowl, mix together the breadcrumbs, Parmesan and remaining 3 tablespoons olive oil and season with salt and pepper. Sprinkle over the squash. Bake until top is browned and bubbling, or about 10 to 15 minutes longer.

ROASTED GRAPE AND BUTTERNUT SQUASH BRUSCHETTA



Roasted Grape and Butternut Squash Bruschetta image

Rob Beasley, the chef at the Chaumette Vineyard and Winery in Ste. Genevieve, Mo., created these bruschetta to show off the flavors of fall. He uses the coeur de clos cheese made a short drive away at Baetje Farms. It's a Camembert-style cheese from goat and sheep milk. It works well in this recipe, but a fresh chévre is perfect, too.

Provided by Kim Severson

Categories     snack, breads, finger foods, appetizer, side dish

Time 40m

Yield 12 Pieces

Number Of Ingredients 14

2 cups seedless red grapes
1 tablespoon grapeseed or other neutral oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 cups diced butternut squash
2 tablespoons extra virgin olive oil
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 tablespoon fresh thyme leaves
1 cup port wine
1 cup pecans
1 baguette
12 ounces good-quality chévre or Camembert

Steps:

  • Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
  • Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
  • Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
  • Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 286 milligrams, Sugar 7 grams, TransFat 0 grams

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