Thanksgiving

roasted butternut squash, red grapes, and sage is for Dinner.

roasted butternut squash, red grapes, and sage takes 30 minutes to prepare.

roasted butternut squash, red grapes, and sage takes 50 minutes to cook.

roasted butternut squash, red grapes, and sage makes 6 servings.

The ingredients for roasted butternut squash, red grapes, and sage are:

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 tablespoons (1/8 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

Here is how you make roasted butternut squash, red grapes, and sage:

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: 6Recipe submitted by SparkPeople user JBSCHUMACHER.

The nutritional information for roasted butternut squash, red grapes, and sage is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 223.0

• Total Fat: 8.6 g
• Cholesterol: 5.2 mg
• Sodium: 658.4 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 1.1 g
• Protein: 3.8 g

The dietary needs meet for roasted butternut squash, red grapes, and sage is Gluten Free