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Roasted Butternut Squash WIth Red Grapes, Sage, and Hazelnuts
In a rush and don't have time to search for the perfect side dish to that delicious Turkey? Then try this simple yet super tasty recipe for roasted butterneut squash. I attended a cooking class this past weekend where we learned how to make it (and taste it!). It's healthy and delicious and is sure to please your dinner guests.
Julie Frans of Dining Details has graciously allowed me to share this recipe with you.
Roasted Butternut Squash with Red Grapes, Sage and Hazelnuts
(1) 2 1/4 lb. butternut squash, peeled, seeded, into 1 1/2 in. pieces
1 1/2 cups seedless red grapes (about 8 ounces)
2-3 shallots, peeled and sliced
2 Tbsp. thinly sliced fresh sage leaves
2 Tbsp. EVOO (Extra Virgin Olive Oil)
2 Tbsp. (1/4 stick) unsalted butter
1/4 cup hazelnuts, toasted, skins removed, and chopped
The most time consuming part will be peeling and chopping the squash and prepping the hazelnuts. I think the hazelnuts are worth the effort and give this recipe a complexity that tastes amazing.
Preheat Oven to 425 degrees F
Combine butternut squash, grapes and onion in a large bowl. Drizzle with oil.
Season genrously with salt and pepper. Toss to coat.
Spread out onto large rimmed baking sheet
Roast until squash begin to soften, stirring occasionally, approx. 30 minutes
Brown butter in skillet, add sage, then add sliced shallots and saute for 1 minute.
Toss butter sag shallot mixture with butternut squash mixture
Roast another 10 minutes
Transfer to platter and serve (serves 8 people)
Julie Frans is the master chef behind Dining Details, a personal chef service in El Cajon, CA. I recently had the opportunity to take a cooking class from Julie. What a delightfully inspiring experience! Julie shares her extensive knowledge and experience of the kitchen with confidence and ease. When I left I walked away with not only pages of new recipes, but how to make a meal organic, healthy and delicious.