Best 4 Butternut Squash With Grapes Recipes
Indulge in a culinary adventure with our tantalizing butternut squash with grapes recipes. Discover a remarkable fusion of flavors as sweet and savory dance together in perfect harmony. From the classic roasted butternut squash with grapes to the innovative butternut squash and grapes soup, each recipe promises a unique gastronomic experience. Embark on a journey of culinary exploration and delight your palate with the vibrant flavors of butternut squash and grapes.
**Roasted Butternut Squash with Grapes:** Simplicity meets elegance in this classic recipe. Roasted butternut squash cubes and plump grapes caramelize in a symphony of flavors, enhanced by a sprinkle of herbs and a touch of sweetness. Savor the tender flesh of the squash and the burst of juicy grapes in every bite.
**Butternut Squash and Grapes Soup:** Experience the ultimate comfort food with this creamy and velvety soup. Roasted butternut squash and grapes blend seamlessly with a touch of cream and vegetable broth, creating a luscious and flavorful symphony. Hints of nutmeg and cinnamon add a warm and inviting aroma, making this soup perfect for chilly evenings.
**Butternut Squash and Grapes Salad:** Embrace the freshness and vibrancy of this colorful salad. Roasted butternut squash and grapes join forces with crisp greens, crumbled goat cheese, and toasted walnuts, creating a delightful interplay of textures and flavors. Drizzled with a tangy balsamic vinaigrette, this salad is a symphony of autumnal goodness.
**Butternut Squash and Grapes Curry:** Embark on a culinary journey to India with this aromatic curry. Roasted butternut squash and grapes mingle with fragrant spices, creamy coconut milk, and tender chickpeas in this flavorful dish. Served over fluffy rice, this curry is a delightful blend of warmth, creaminess, and a hint of sweetness.
**Butternut Squash and Grapes Risotto:** Experience the epitome of Italian comfort food with this decadent risotto. Arborio rice is lovingly cooked in a flavorful broth infused with roasted butternut squash, grapes, and a touch of white wine. Creamy and rich, with each bite revealing a burst of flavors, this risotto is a true culinary masterpiece.
ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE
If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.
Provided by Geema
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
- Season generously with salt and pepper and toss to coat everything well.
- Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
- Sprinkle with pine nuts and serve.
Nutrition Facts : Calories 316.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 15.3, Sodium 14.7, Carbohydrate 47.4, Fiber 7.2, Sugar 16.5, Protein 4.8
ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
Categories Fruit Herb Vegetable Side Roast Butternut Squash Fall Healthy Sage Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- 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.
BUTTERNUT SQUASH, ROSEMARY AND GRAPE BAKE
Steps:
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the squash and season liberally with salt and pepper. Cook stirring occasionally, until browned, about 5 to 7 minutes, then transfer to the baking dish. Repeat browning of remaining squash with another tablespoon of olive oil and more salt and pepper. Transfer to baking dish. Heat another tablespoon of the oil in the skillet and add the onion and rosemary. Season with salt and pepper and cook until softened, about 5 minutes. Pour in the broth and scrape up any browned bits on the bottom. Bring to a simmer and pour into baking dish. Cover with foil and bake until squash is very tender, about 40 minutes. Raise the oven temperature to 450°F. Remove the dish from the oven and take off the foil. Sprinkle the grapes over the top. In a medium bowl, mix together the breadcrumbs, Parmesan and remaining 3 tablespoons olive oil and season with salt and pepper. Sprinkle over the squash. Bake until top is browned and bubbling, or about 10 to 15 minutes longer.
ROASTED GRAPE AND BUTTERNUT SQUASH BRUSCHETTA
Rob Beasley, the chef at the Chaumette Vineyard and Winery in Ste. Genevieve, Mo., created these bruschetta to show off the flavors of fall. He uses the coeur de clos cheese made a short drive away at Baetje Farms. It's a Camembert-style cheese from goat and sheep milk. It works well in this recipe, but a fresh chévre is perfect, too.
Provided by Kim Severson
Categories snack, breads, finger foods, appetizer, side dish
Time 40m
Yield 12 Pieces
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
- Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
- Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
- Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 286 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Choose the right squash: Look for butternut squash that is firm and heavy for its size, with a deep orange color. Avoid squash with bruises or blemishes.
- Roast the squash: Roasting intensifies the squash's natural sweetness and brings out its nutty flavor. To roast the squash, preheat the oven to 425 degrees Fahrenheit and cut the squash in half lengthwise. Scoop out the seeds and drizzle the squash with olive oil. Season with salt and pepper, and roast for 30-40 minutes, or until the squash is tender and slightly caramelized.
- Roast the grapes: Roasting grapes intensifies their sweetness and gives them a slightly chewy texture. To roast the grapes, preheat the oven to 400 degrees Fahrenheit. Toss the grapes with olive oil and honey, and spread them in a single layer on a baking sheet. Roast for 15-20 minutes, or until the grapes are slightly wrinkled and starting to burst.
- Make the vinaigrette: The vinaigrette adds a bright and tangy flavor to the dish. To make the vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Assemble the salad: To assemble the salad, place the roasted squash and grapes in a large bowl. Add the arugula and walnuts, and drizzle with the vinaigrette. Toss to coat.
Conclusion:
This butternut squash and grape salad is a delicious and nutritious dish that is perfect for a fall meal. The roasted squash and grapes are sweet and savory, and the arugula and walnuts add a crunchy texture. The vinaigrette adds a bright and tangy flavor that brings all the ingredients together. This salad is also very easy to make, and it can be served as a main course or a side dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
