Caramelised butternut squash with grapes and pine nuts

    1 hour 10 min

    Butternut squash is roasted with grapes and onions and served with toasted pine nuts. Tastes great served with roast meats.

    21 people made this

    Serves: 10 

    • 40g pine nuts
    • 1kg butternut squash - peeled, seeded and cubed
    • 225g seedless red grapes
    • 75g chopped onion
    • 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 6 fresh sage leaves, chopped

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Heat a pan over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
    2. Preheat oven to 220 C / Gas 8.
    3. Mix squash, grapes, onion, olive oil, salt, pepper and sage leaves together in a large baking dish.
    4. Roast in the preheated oven until squash and onion are golden and slightly caramelised, about 50 minutes; sprinkle pine nuts over the dish.

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    Reviews in English (16)


    Followed the recipe to the letter, and I wouldn't change a thing (well, I might add a few more grapes). Of course, the squash caramelizes when roasted, but oh my, those grapes were an incredible partner in this dish. I forgot to put the pine nuts on for the photo, but added them later. The recipe author says they're "optional," but if you have them, by all means include them because they are the absolute perfect garnish on this side dish. Jess2011, seriously LOVED your recipe, and this would be a good addition to the Thanksgiving dinner table.  -  13 Nov 2014  (Review from Allrecipes US | Canada)


    Loved this recipe! Followed the instructions exactly and used 1 pound of grapes instead of the 1/2 pound the dish called for. It was excellent!  -  24 Dec 2014  (Review from Allrecipes US | Canada)


    Butternut Squash with Grapes Haiku: "Interesting dish! Wish that I'd had the pine nuts, followed recipe." What a tasty and unusual approach to butternut squash, those little purple bursting orbs of grapes made this really fun to eat, and I'm glad that it wasn't roasted w/ brown sugar and cinnamon as so many winter squashes are. Didn't have the pine nuts although I can only imagine how wonderful of an addition they would be. Sad to say that the rest of my family didn't share my enthusiasm about this though. They were probably still scared of me from all the swearing I did while cutting peeling and cubing the squash to begin w/. Those suckers are a B!  -  10 Dec 2015  (Review from Allrecipes US | Canada)