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)