ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE
If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.
Provided by Geema
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
- Season generously with salt and pepper and toss to coat everything well.
- Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
- Sprinkle with pine nuts and serve.
Nutrition Facts : Calories 316.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 15.3, Sodium 14.7, Carbohydrate 47.4, Fiber 7.2, Sugar 16.5, Protein 4.8
BUTTERNUT SQUASH WITH GRAPES
Gourmet-style squash that's delicious and easy to make. This is a sweet dish that can also be spiced up with cinnamon.
Provided by Jess2011
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
- Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 16 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 92.6 mg, Sugar 6.3 g
PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE
Make and share this Pasta with Roasted Butternut Squash and Sage recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
- Place on a greased baking sheet.
- Heat the oven to 350°, and roast the squash until soft.
- Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
- Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
- Let cool.
- In a hot skillet, toast the breadcrumbs.
- (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
- Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
- Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
- (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.
Nutrition Facts : Calories 643.4, Fat 3.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 156.5, Carbohydrate 135.3, Fiber 11.5, Sugar 10.4, Protein 21.1
ROASTED GRAPE AND BUTTERNUT SQUASH BRUSCHETTA
Rob Beasley, the chef at the Chaumette Vineyard and Winery in Ste. Genevieve, Mo., created these bruschetta to show off the flavors of fall. He uses the coeur de clos cheese made a short drive away at Baetje Farms. It's a Camembert-style cheese from goat and sheep milk. It works well in this recipe, but a fresh chévre is perfect, too.
Provided by Kim Severson
Categories snack, breads, finger foods, appetizer, side dish
Time 40m
Yield 12 Pieces
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
- Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
- Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
- Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 286 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
Categories Fruit Herb Vegetable Side Roast Butternut Squash Fall Healthy Sage Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- 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.
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