Roasted Grape and
Butternut Squash Medley
This is a great dish and a deliciously different way to savor our grapes.

Ingredients
1 medium sized butternut squash, peeled, seeded and cut into 3/4 inch dice
1 1/2 lbs red grapes
1 medium yellow sweet onion, 3/4 inch dice
1 tablespoon sage leaves, thinly sliced into strips
2 tablespoons extra virgin olive oil
1 tablespoon melted butter
2 tablespoons toasted pine nuts
1/2 tablespoon sea salt
1 teaspoon freshly cracked black pepper

Method
1. Preheat oven to 400 degrees. Combine squash, grapes, onions and sage in a large bow and drizzle with olive oil and melted butter. Season with salt and pepper.
2. Spread the mixture on a heavy sheet pan.
3. Place in oven and cook until squash and onions begin to brown and are tender (approximately 35 to 45 minutes).
4. Remove from oven, sprinkle with toasted pine nuts and toss to mix.

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