- 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
Preheat oven to 425°F. 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.
|1||butternut squash (approx 1.2kg)|
|1||large cauliflower (750g)|
|salt and pepper|
|1 x 400g tin of||green lentils|
|12||fresh sage leaves|
|1 tbsp||Dijon mustard|
|½ tbsp||maple syrup|
Preheat the oven to 180°C fan/200°C/gas 6. Cut the butternut squash in half lengthways, peel the skin, spoon out the seeds, then slice the flesh into 1cm thick semicircles. Remove the leaves from the cauliflower and slice the cauliflower through the stem into 2cm thick ‘steaks’. Cut the red onions into quarters, leaving the skins on.
Put the squash, cauliflower and red onions into a large roasting tray, season generously with salt and pepper, sprinkle with nutmeg, then drizzle with 3 tablespoons of olive oil. Rub the seasoning evenly over the veggies, then roast for 30 minutes.
Remove the tray from the oven. Drain and rinse the lentils and add them to the tray. Roughly chop the sage leaves and sprinkle them over the veggies, then spread the spinach across the tray. Put back into the oven and roast for 10 minutes.
Meanwhile, zest the lemon and leave to one side. Prepare the tahini dressing by combining the tahini with the Dijon mustard, maple syrup, 1 tablespoon of lemon juice and 4 tablespoons of water in a small mixing bowl until smooth and runny. Taste and season to your liking. Note: you may need more water or more tahini to get the perfect consistency, depending on which brand of tahini you use.
Roughly chop the pecans. Cut the pomegranate in half and whack the skin of each half with a wooden spoon to ease the seeds out. Remove the tray from the oven and squeeze the rest of the lemon juice on top. Drizzle the tahini dressing around the tray, sprinkle over the pecans and pomegranate seeds, and finish with a scattering of lemon zest.
Tip: Not a fan of pomegranates? Sub with a handful of pitted and halved grapes.
Butternut Squash with Grapes
This gourmet butternut squash recipe is a simple, yet elegant, addition to any meal. Some people refer to butternut squash as the King of Winter Squash. Finding some at your local farmer’s market or grocery store is a snap this time of year.
Butternut squash gets its name from its sweet and nutty flavor, not unlike a pumpkin, and has a similar deep, orange-colored flesh with a tan outer skin. It is high in vitamin C, magnesium, and potassium, and is a good source of Vitamin A.
Surprisingly, winter squash is a fruit, not a vegetable and California produces over 100 million lbs. of it each year on about 7,000 acres.
Squash are typically roasted in small, seasoned pieces and consumed as a side dish or pureed, once roasted, into soup. Its rich, flavorful qualities make butternut squash an excellent choice for a holiday meal and is a great way to “Keep the State on Your Plate.”
This squash recipe includes a twist: California grapes that add a delightful sweetness to the fragrant, roasted squash and onion that are the basis of this recipe.
- ¼ cup pine nuts
- 1 (2 lb.) butternut squash – peeled, seeded, and cut into 10inch cubes
- ½ lb. California seedless red grapes
- 2 tablespoons extra-virgin California olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 fresh sage leaves, chopped
Heat skillet over medium heat cook and stir pine nuts until toasted and fragrant, about 5 minutes.
Preheat oven to 425 degrees F.
Mix squash, grapes, onion, olive oil, salt, and sage leaves together in a large baking dish to coat the squash, onion, and grapes in oil and seasoning.
Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes sprinkle pine nuts over the dish and serve.
Real Food. Real Talk. Real Good.
I let myself loose in the farmers market this past weekend. It’s a dangerous thing to do. I always want everything. There is just so much bounty there. You want squash? They have every kind. Fruit? Don’t even get me started. Three bunches of hearty greens for four dollars? YUP. SOLD. I strategically avoid the areas where they sell the meat and fancy cheeses, because that could be a problem for me. They are deliciously pricey. I want them. All of them. There is also an area where I only let myself go occasionally that sells goat milk ice cream and a booth that sells gluten free cinnamon coffee cake. Obviously, I want those things too. I am not shy. I love food.
This time, I gave myself a budget of twenty bucks and it was off to the races. We were done shopping when the money ran out. We got a bunch of grapes, pomegranates, persimmons,beets, delicata squash,kale, chard, collards, some pickling cucumbers and some dill. Oh, and I also treated myself to a gluten free crepe with bacon and tomatoes. ( I obviously did not strategically avoid that aisle hard enough.) The husband got some coffee. We sat in the sun on that unseasonably warm Sunday and chatted it up with a good friend and her beautiful baby girl. It was a lovely way to spend a morning.
I love that moment when you head home with all your loot! Oh, the possibilitlies.
I remembered seeing a pin on pinterest floating around. It was a baked sweet potato that had been stuffed to the gills with goat cheese, roasted grapes and honey! Yes. I will take three, please. It looked like heaven. If I could put goat cheese on everything, I would. Sweet potatoes? Delish. Roasted grapes sounded fancy and delicate and sweet! I had a bunch of grapes fresh from the farmers market! I needed to give it a go. I happened to have half of a leftover roasted butternut squash in the fridge begging to be eaten. I started to gather ingredients. Creativity ensued. Here is what I came up with.
1/4 of a roasted butternut squash (here’s how you do it.)
2 cups of red grapes, washed and ready for roasting
6 cups of greens (I used a blend of spinach and baby lettuce)
1/4 cup slivered honey almonds
pinch of salt for the grapes
Honey Dijon Dressing Ingredients:
1 tbs apple cider vinegar
First things first. Acquire a roasted butternut squash. If you don’t have one laying around in your fridge as I did, you can make your own. It’s easy. Just as long as you have the strength of Thor to crack that bad boy open. Seriously, it can be rough. If you need to call someone to help you, I get it. Or, maybe you lift weights. Good for you. I have t-rex arms. It looks something like this:
Sheesh. That is one smug butternut squash. Also, we have learned that the T-Rex has a terrible sense of interior design. Ugly little kitchenette.
Once your squash is done roasting, crank up the heat on your oven to 450 degrees.
Combine your grapes and grape-seed oil. Lay your grapes out onto a baking sheet and sprinkle with a pinch of salt. Put your grapes into the oven for 20 minutes, or until your grapes get nice and wrinkly and start to burst open. Roasting the grapes brings out all of their natural sugars. So tasty.
Once your grapes are done, assemble your salad.
Greens, squash, goat cheese, nuts, and grapes on top.
Whisk together your dressing ingredients to make your vinaigrette.
Dress that beautiful beast of a salad.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
2 butternut squash (about 1 1/2 pounds each), halved lengthwise and seeded
2 teaspoons olive or vegetable oil
1/2 pound baked ham, diced
1/2 cup minced yellow or Spanish onion
1 green bell pepper, seeded and diced
2 teaspoons dried sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups reduced-sodium chicken broth
2 cups instant brown rice
1 cup California seedless grapes (green or red, or a combination), halved
4 tablespoons crumbled feta cheese
Roasted Butternut Squash, Red Grapes, and Sage - Recipes
Roasted Butternut Squash and Grape Crostini
These Roasted Butternut Squash and Grape Crostini are the perfect appetizer recipe for holiday parties and gatherings.
Tis the season to be all consumed with all things Christmas and I LOVE IT. We have lots of fun family traditions around this time of year and it truly makes it so special. While all of the gift giving and buying can stress me out, it’s the Christmas traditions that make the holiday magical for me.
Normally, around this time of year I’d be all consumed with all things festive, but this year our little family is also preparing to move abroad for a few months. Come January 1st we’ll be living in Paris. Yep, you heard that right, we’re totally nuts and taking our two kiddos with us abroad. We’ll be living in France, Italy and Croatia for a few months, working and living in a culture not our own.
So, my heart is split, I want to be enjoying Christmas to the fullest… keeping up with advent calendars, making all of our favorite Christmas foods (like these Christmas cookies, homemade marshmallows and hot cocoa etc), doing all of the Christmas markets and fun activities… but my mind is also filled with thoughts of Europe. What will it be like for our family of 3 to live abroad for a few months, what all do we need to pack, what kind of shoes do I need? (YES, I have constantly been concerned about my shoes).
I’ll try my best to enjoy this magical season while also preparing my heart and my family for our adventure. And I’ll be smiling all the while because its just all SO GOOD! For now, I’ll leave you with a few wonderful seasonal recipes to fill your house with all of the best flavors as you enjoy the holidays.
2 cups red seedless California grapes
2 cups green seedless California grapes
2 cups cubed butternut squash
1 1/2 tablespoon olive oil
to taste salt and pepper
6 ounces diced pancetta
3/4 cup sliced celery
1 large onion, chopped
2 cloves garlic, minced
5 cups coarsely crumbled cornbread (either store-bought or prepared from a mix), toasted
3/4 cup coarsely chopped walnuts, toasted
2 tablespoon chopped fresh sage
1 cup reduced-sodium chicken broth
3 tablespoon butter, melted
3 tablespoon white balsamic vinegar
1 egg, beaten
Autumn Kale Salad with Roasted Grapes and Butternut Squash
Growing up, salad was never a main meal. Salad instead was served in its own bowl, next to your plate, and topped with whatever bottle of dressing that was pulled from the fridge.
Salads today are not just a bowl of iceberg lettuce and store bought croutons. Salads today are all grown up and can be served as a main course packed full of bright colorful veggies, grains, proteins and cheeses.As much as I love fall comfort food this time of year, I also crave crisp, healthy, lighter meals too. I’m a total sucker for a good salad, especially one that is substantial enough to stand alone as a main course. My Autumn Kale Salad screams fall and will leave you satisfied and full.
Bill and I have always loved a good peppery arugula or a hearty spinach. But kale? It’s taken Bill some time to warm up to kale.The game-changer moment for my husband? A really good massage.
Mind out of gutter, friends. I’m talking about massaging the kale.
I used to be naive to think that simply tossing the kale in dressing and letting it sit for awhile would tenderize the kale enough. I was wrong. Instead of having a tough, bitter piece of green leaf, massaging it gives you this tender and more flavorful bite. Once I started doing this, Bill liked it better and accepted kale into our mealtime rotation.
Before I get my Autumn Kale salad going, I’m already thinking about the dressing. Bill’s a garlic fan so I’m going to roast a whole clove in the oven to make a tangy and zesty vinaigrette that I know he’ll love.I’m also roasting some seasonal produce. I’m tossing cubed butternut squash and sliced brussel sprouts with some olive oil, salt and pepper and cooking them until they are tender and beginning to brown on the edges.
Never a fan of a mushy brussel sprout, I’m actually going to remove them from the sheet pan first before the squash is done cooking and add some fresh red grapes in their place. The grapes get blistered and slightly caramelized on the outside but remain extra juicy on the inside. It is a fabulous sweet salad topper and a great alternative to using something like dried cranberries.Once my veggies and grapes are done, I can let them cool while I whip up the dressing. First, a heaping tablespoon of minced shallot. And then in goes olive oil, apple cider vinegar, and dijon mustard. Then I’m going to squeeze the roasted garlic in to add a big flavor boost to my vinaigrette.And finally, to balance the savory garlic flavor with something sweet, I’m adding maple syrup to my dressing too. The syrup gives this dressing a seasonal flair that is unbeatable.
Just before tossing the dressing with the kale and getting my massage on, I’m going to add some warm quinoa. The warmth of the quinoa will start wilting the kale and help in tenderizing the dark green leaf. It also makes this a more well rounded main course.Dressing time. Look at all the fresh chunks of garlic and shallot!After that good massage, I’m ready to add in my produce. I give this huge salad a gentle toss to evenly coat everything. My kitchen smells so amazing…because of a salad! What!?
For some crunch, I’m using lightly salted and roasted pumpkin seeds.And because every great salad calls for some cheesy creaminess, in goes a good crumble of fresh briny feta.
This salad is loaded with good-for-you stuff and the flavor is vibrant and so very tasty.
To keep my guy happy (I mean, he did jump on board with my kale craving…) and to give him a little protein, I cooked up some fresh sausage from Truelove Farms, a small, sustainable nearby farm focused on using natural, grass-based practices. Talk about delicious!
Do you like roasted butternut squash in your salads? Try my Frisée Salad with Warm Mushrooms and Truffle Oil and my Butternut Squash Fajita Salad for another fulfilling dinner salad featuring this roasted vegetable.
Butternut Squash Pasta
Colorful roasted butternut squash combined with fresh herbs, shaved Parmesan cheese, brown butter, spaghetti and crunchy toasted Panko crumbs is a delicious meatless main or side dish. Don't skip the toasted Panko crumbs, the texture of the crispy crumbs against the firmness of the spaghetti and softened squash is what makes this recipe stand out compared to other pasta dishes.
This recipe is ideal for roasted butternut squash. I roast an entire squash and reserve half for this recipe and serve the other half with another meal or make it into a soup. Roasted butternut squash can be served in this recipe as a leftover or it can be frozen if you don't plan to use it right away, but start with your own fresh butternut squash. Pre-packaged frozen vegetables never taste as good as whole foods.
Roasted chicken breast could be added or served on the side for an everyday meal or special occasion. Other options include adding goat or feta cheese, toasted pecans or pine nuts, sauteed minced onions and/or fresh baby spinach. However, the basic recipe is delicious as is and from there, it's fun to mix it up as much or as little as you like.
My recipe is inspired by a recipe published online from cookbook author, Chungah Rhee.
Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. - Midlife Snowbird
One whole butternut squash, reserve 2 cups diced squash
1/3 cup Parmesan cheese, shaved
2 T. chopped fresh herbs: thyme, sage or a blend of both (reduce quantity by at least 40% for dried herbs)
3-4 T. extra virgin olive oil
1/4 t. + 1/4 t. garlic salt or to taste
1/4 t. Creole salt or to taste
1/4 t. fresh cracked pepper
Optional: 2 or 3 roasted chicken breasts, toasted pecans or pine nuts, goat or feta cheese, sauteed onions and/or fresh baby spinach
Suggested Brands: Kikkoman ® Panko Japanese Style Bread Crumbs, Zatarains' ® Creole salt
Preheat oven to 375 degrees.
Cut one whole butternut squash into four sections: halve the neck and bulb of the squash.
Cover all sides of the squash in Canola oil, add salt to the cut sides of the squash.
Place squash cut-side down on baking sheet pan.
Roast for 20 minutes, then remove pan from oven, turn the squash over and roast for 20 minutes cut side up or until squash is fork-tender.
Remove squash from oven and set aside.
Bring a pot of salted water to a boil. Cook spaghetti al dente per package directions. Drain and set aside.
While pasta is boiling, preheat a large skillet over medium-low heat, then toast the Panko crumbs in olive oil until browned and crispy, approx 5-7 minutes. Stir crumbs frequently to avoid burning them.
Remove browned Panko crumbs from heat into a bowl, stir and season with 1/4 t. garlic salt and 1/4 t. pepper (or to taste) and set aside.
Cut butternut squash into evenly sized pieces, approx. 3/4" long. Season with 1/4 t. garlic salt, several dashes of nutmeg, Creole salt and fresh cracked pepper. Set aside.
Increase the heat to medium. Melt 6 tablespoons margarine or butter in the skillet about 8 minutes until it starts to foam, stirring often enough that it doesn't burn. The butter should be brown in hue.
Add garlic and chopped fresh sage and/or thyme to the skillet and stir frequently about one minute until softened.
Add pasta and butternut squash, stir until blended well.
Serve warm or at room temperature on individual plates or on a large platter.
Garnish with shaved parmesan cheese, toasted Panko crumbs and fresh parsley.
A Fall Wine Party (& a video!)
Fall entertaining tips, appetizer recipes and a delicious pumpkin hummus recipe.
A few weeks ago I threw this simple, fun Friday night wine party. Here in Austin, it was the first day of fall (read: the first day that the temps dropped below 90 degrees)… I invited some of my closest friends, served up some fall-inspired appetizers and (to keep things easy!) opened up a few boxes of Bota Box wines.
Here was my menu:
– Roasted Butternut Squash Crostini w/ Sage
– Assorted Cheese Platter
– Pumpkin Hummus (recipe below)
I roasted cubes of butternut squash and topped them onto crostini with lemon ricotta and fried sage. This is my go-to fall appetizer. It’s also a wonderful starter before your Thanksgiving dinner.
I LOVE assembling pretty cheese boards. This time, I went with a combination of blue cheese, white cheddar slices, goat cheese, and a few others that looked great at the cheese counter that day. I filled the platter with grapes, rosemary crackers, and cranberry-hazelnut crackers. I also made pumpkin hummus, which is great because it can be made well in advance.
I decorated with a few pumpkins and had Jack string some lights from the tree.
If you come to my house often, then you know that I usually have a Bota Box in my fridge – their packaging makes it possible to store wine for a really long time, so I find it super convenient. For a party, it’s a great solution because you don’t have to mess around with tons of empty bottles, and it’s also very affordable.
Get the recipe for my Pumpkin Hummus below!
All in all, it was a fun evening with friends, although little anxious Annie didn’t know what to make of it all. She hung back by the door waiting for snacks to fall on the ground.