Author Notes
Friends know it's fall when this dish appears on the table. First served at Rosh Hashana, it is now a Sukkot staple. A perfect recipe for a harvest holiday. —CheapBeets
Ingredients
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1
butternut squash, peeled, seeded and cubed into 2-inch pieces
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1
leek, halved, cleaned and cut into 2-inch pieces
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2
sage leaves, sliced into a thin chiffonade
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1 cup
red grapes, rinsed
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2 tablespoons
olive oil
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1 pinch
kosher salt
Directions
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Preheat oven to 450.
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In a large bowl, toss together the squash, leek, sage, olive oil and salt.
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Place all ingredients into a roasting pan with sides or medium-sized casserole dish, and cover tightly with foil.
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Place into the hot oven for approximately 30 minutes.
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At the end of 30 minutes, remove the foil, and give everything a stir. Things should have softened very nicely by now.
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Remove the pan from the oven and add the washed grapes and give everything a stir.
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Place the casserole dish, uncovered, back into the oven for approximately 15 minutes more. Your goal at this point is to soften the grapes.
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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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