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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
- Preheat oven to 450.
- In a large bowl, toss together the squash, leek, sage, olive oil and salt.
- Place all ingredients into a roasting pan with sides or medium-sized casserole dish, and cover tightly with foil.
- Place into the hot oven for approximately 30 minutes.
- At the end of 30 minutes, remove the foil, and give everything a stir. Things should have softened very nicely by now.
- Remove the pan from the oven and add the washed grapes and give everything a stir.
- Place the casserole dish, uncovered, back into the oven for approximately 15 minutes more. Your goal at this point is to soften the grapes.
- In 15 minutes time, check on the pan. If everything is softened, and perhaps a little bit browned, remove from the oven, and serve.
- This recipe was entered in the contest for Your Best Grapes
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