Roasted Butternut Squash, Red Grapes and Sage

The second recipe for the South Arm Cooking Club for Seniors is Roasted Butternut Squash, Red Grapes and Sage.  This recipe is adapted from Bon Appetit and it serves 4 to 6.

This side dish is versatile in the sense that you can use it in different ways like as a topper for spinach salad or stuff it inside a whole wheat pita with a bit of blue cheese for an unusual and delicious snack.


This Roasted Butternut Squash, Red Grapes and Sage is easy to make fall recipe.

The grapes are a surprise to this recipe which I think you will like.

The hardest part of this recipe is cutting up the squash.  Charlene shared some tips on how to prepare butternut squash in a later kitchen.  If you’re making soup, simply cut the squash in half, lengthwise and bake in a 400F degrees oven until the flesh is soft enough to scoop out, about 45 minutes.  If you need to peel the squash, submerge the squash in a big pot of boiling water for 2 minutes.  This will soften the skin, making it easier for removal using a vegetable peeler.


  • 1 x 2 1/4 pounds butternut squash, peeled, seeded, and 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
  • 2 tablespoons thinly sliced fresh sage leaves (or 1 tablespoon dry sage, crumbled)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter, melted
  • salt and pepper to taste
  • 1/4 cup toasted pine nuts or walnuts (optional)



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