Roasted Butternut Squash, Red Grapes, And Sage

• 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
• 1 1/2 cups seedless red grapes (about 8 ounces)
• 1 medium onion, cut into 1-inch pieces
• 1 tablespoon thinly sliced fresh sage leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 1/4 cup pine nuts, toasted

1. Preheat oven to 425u0b0F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

butternut squash, red grapes, onion, sage, extravirgin olive oil, unsalted butter, pine nuts

Taken from www.epicurious.com/recipes/food/views/roasted-butternut-squash-red-grapes-and-sage-232887 (may not work)