Roasted Butternut Squash With Leeks, Sage And Grapes

1. 1

   Preheat oven to 450.

2. 2

   In a large bowl, toss together the squash, leek, sage, olive oil and salt.

3. 3

   Place all ingredients into a roasting pan with sides or medium-sized casserole dish, and cover tightly with foil.

4. 4

   Place into the hot oven for approximately 30 minutes.

5. 5

   At the end of 30 minutes, remove the foil, and give everything a stir. Things should have softened very nicely by now.

6. 6

   Remove the pan from the oven and add the washed grapes and give everything a stir.

7. 7

   Place the casserole dish, uncovered, back into the oven for approximately 15 minutes more. Your goal at this point is to soften the grapes.

8. 8

   In 15 minutes time, check on the pan. If everything is softened, and perhaps a little bit browned, remove from the oven, and serve.

* Per serving · 4 servings · Values may vary.

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