Roasted Butternut Squash With Red Graped, Pine Nuts, And Sage

Roasted Butternut Squash With Red Grapes, Pine Nuts And Sage Serves 4 to 6.

1 (2 1/4 lb.) butternut squash, peeled, seeded and cut into 1 1/2 inch pieces (I just buy the already cubed squash—1 1/2 lbs.)
1 1/2 cups seedless red grapes (about 8 oz.)
1 medium onion, cut into 1 inch cubes or chunks
2 T. thinly sliced fresh sage leaves 

1/4 cup olive oil
1/4 cup toasted pine nuts 

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Directions:

Preheat oven to 425 degrees. Combine butternut squash, grapes, onion and sage in a large bowl. Drizzle with oil and season generously with salt and pepper. Toss to coat.

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Spread squash out onto a parchment-lined large baking sheet and roast until squash and onion begin to brown, stirring occasionally, about 50 minutes (less time with the already cubed squash). Serve sprinkled with toasted pine nuts.

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