Butternut Squash with Grapes
Butternut squash is a rich source of vitamin A and potassium, while grapes are packed with antioxidants.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Butternut Squash with Grapes
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and dice the butternut squash into bite-sized cubes.
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Slice the red onion into thin wedges.
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In a large bowl, toss the butternut squash and red onion with olive oil, balsamic vinegar, honey, fresh thyme, salt, and black pepper.
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Spread the mixture onto a baking sheet and roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
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While the squash is roasting, wash and halve the seedless grapes.
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In a large skillet, heat a tablespoon of olive oil over medium heat.
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Add the halved grapes to the skillet and sauté for 3-4 minutes, until they start to soften and release their juices.
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Once the squash is done roasting, remove it from the oven and let it rest for 5 minutes.
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Combine the roasted squash with the sautéed grapes in the skillet and gently toss to combine.
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Serve the butternut squash with grapes warm as a delicious side dish or a light main course.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 18g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
