roasted butternut squash

Name: roasted butternut squash Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 5
Ingredients: 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; 1 tablespoons extra-virgin olive oil; 1/4 cup pine nuts toasted

Minutes to Prepare: 30
Minutes to Cook: 50

Number of Servings: 5

Ingredients

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces1 1/2 cups seedless red grapes (about 8 ounces)1 medium onion, cut into 1-inch pieces1 tablespoon thinly sliced fresh sage leaves1 tablespoons extra-virgin olive oil1/4 cup pine nuts, toasted

Directions

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.

Number of Servings: 5

Recipe submitted by SparkPeople user JBSCHUMACHER.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 259.2
Total Fat: 8.0 g
Cholesterol: 0.0 mg
Sodium: 790.2 mg
Total Carbs: 49.3 g
Dietary Fiber: 1.9 g
Protein: 4.9 g

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