Butternut Squash with Grapes

Ingredients

• 0.25 cup pine nuts
• 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch cubes
• 0.5 pound seedless red grapes
• 0.5 cup chopped sweet onion
• 2 tablespoons extra-virgin olive oil
• 0.5 teaspoon sea salt
• 0.25 teaspoon ground black pepper
• 6 fresh sage leaves, chopped

Steps

1. Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
2. Preheat oven to 425 degrees F (220 degrees C).
3. 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.
4. Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.