Sauteed Grapes and Squash

Red grapes add a sweet flavor to sauteed squash.

Grapes aren't typically thought of as a cooking ingredient, but warming the fruits allows them to release their sweet juices. The flavor of sauteed grapes complements the mild sweetness and creamy texture of butternut squash and sweet onions. Squash requires a longer cooking time than grapes or onions. Roasting the squash before preparing the main recipe gives it a rich flavor and further brings out the sweetness. You can roast the squash ahead of time and store it in the fridge or freezer until you are ready to prepare the dish. Does this Spark an idea?

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Butternut squash
Knife
Roasting pan
medium onion
1 cup seedless red grapes
2 tablespoons crushed sage
Salt and pepper to taste
2 tablespoons olive oil
Bowl
Skillet
Spoon

Instructions

- 1
  
  Set the oven rack in the center position and preheat the oven to 425 degrees Fahrenheit.
- 2
  
  Slice the butternut squash in half and scoop out the seeds. Cut away the peel from the squash flesh and slice the squash into 1 1/2-inch cubes. Spread the cubes evenly in a lightly oiled roasting pan.
- 3
  
  Slice the butternut squash in half and scoop out the seeds. Cut away the peel from the squash flesh and slice the squash into 1 1/2-inch cubes. Spread the cubes evenly in a lightly oiled roasting pan.
- 4
  
  Peel and slice an onion into 1 inch pieces. Any type of onion works well, but red and sweet onion varieties complement the dish best.
- 5
  
  Combine the cooked squash, onion and grapes in a large bowl. Add the olive oil, sage, salt and pepper. Toss until the squash is evenly coated with the oil and seasonings.
- 6
  
  Heat a large skillet over medium-high heat. Add the squash, onion and grapes to the pan. Cook for 10 minutes or until the onions begin to brown slightly, stirring constantly.