Roasted Butternut Squash with Leeks, Sage and Grapes

By • October 5, 2012 • 0 Comments

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Author Notes: My Aunt Sydney is the book cook I know, and she served this dish on Rosh Hashana. I didn't actually get a recipe from her, but decided that wouldn't stop me from recreating it in my own kitchen. CheapBeets

Serves 4-6 as a side

  • 1 butternut squash, peeled, seeded and cubed into 2-inch pieces
  • 1 leek, halved, cleaned and cut into 2-inch pieces
  • 2 sage leaves, sliced into a thin chiffonade
  • 1 cup red grapes, rinsed
  • 2 tablespoons olive oil
  • 1 pinch kosher salt
  1. Preheat oven to 450.
  2. In a large bowl, toss together the squash, leek, sage, olive oil and salt.
  3. Place all ingredients into a roasting pan with sides or medium-sized casserole dish, and cover tightly with foil.
  4. Place into the hot oven for approximately 30 minutes.
  5. At the end of 30 minutes, remove the foil, and give everything a stir. Things should have softened very nicely by now.
  6. Remove the pan from the oven and add the washed grapes and give everything a stir.
  7. Place the casserole dish, uncovered, back into the oven for approximately 15 minutes more. Your goal at this point is to soften the grapes.
  8. In 15 minutes time, check on the pan. If everything is softened, and perhaps a little bit browned, remove from the oven, and serve.
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