Roasted Butternut with Red Grapes

Name: Roasted Butternut with Red Grapes
Ingredients: 1 kg butternut, peeled and cut into 1 cm cubes; 375 ml (1 ½ cup) seedless red grapes; 1 onion, roughly chopped; 30 ml (2 tablespoons) fresh sage, shredded; 30 ml (2 tablespoons) olive oil; 30 ml (2 tablespoons) melted butter; salt and pepper to taste; 30 ml (2 tablespoons) Italian parsley, chopped; 60 ml (4 tablespoons) pine nuts, roasted

An inventive new take on a classic butternut bake. It is a great side dish to a traditional Sunday roast.

Published 17 August 2023

Method

Preheat the oven to 180 °c (350 °F). Grease a large oven roasting pan.
Combine butternut, grapes, onion and sage in a large mixing bowl. Season generously with salt and pepper. Drizzle with olive oil and melted butter. Toss to coat.
Spread the vegetables in the roasting pan and bake in the oven for about 50 minutes until the butternut begins to brown and the vegetables are tender. Stir occasionally.
Transfer the vegetables to a serving dish and garnish with the chopped parsley. Scatter with the roasted pine nuts and serve.