Roasted Butternut Squash With Grapes & Rosemary
by Molly Stevens, Cooking Teacher & Author, , Burlington, Vt.
Roasting concentrates the sweetness of the squash and the grapes, making this a quintessential fall dish.
- 1 to 1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes (about 3 cups)
- 2 cups of seedless red grapes (about 12 ounces)
- 1 medium red onion, peeled and sliced into thick wedges
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh rosemary
- Kosher salt and freshly ground black pepper
Heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with parchment paper.
In a large bowl, combine the squash, onion, and grapes and drizzle with olive oil. Toss to coat. Sprinkle with rosemary, salt, and pepper, and toss again. Transfer to the baking sheet, distributing everything in a single layer.
Roast, stirring with a metal spatula once or twice, until the squash is well caramelized on the outside and tender throughout, about 40 minutes. Taste for salt and pepper. Serve hot or warm.