Roasted Squash & Grapes
This recipe for roasted squash and grapes is an elegant and delicious side dish for the holidays or other special meals.
I love the combination of the just charred Delicata squash and the juicy and rich flavor of the grapes. I've always enjoyed a roasted grape recipe and this one does not disappoint!
I've never used Delicata squash in a recipe and I've always wanted to. I see them at the store and the farmer's market all the time, but I usually don't venture past butternut and acorn squash in my cooking. I found Delicata squash easier to use though because you don't have to peel it! All you have to do is slice it and cook.
I found a few other Delicata recipes I want to try - this Parmesan Crusted Delicata Squash recipe from Skinnytaste looks easy and delicious, and this Delicata Squash Bake with Tahini Sauce from Minimalist Baker looks right up my alley!
Have you started planning all your Thanksgiving side dishes? I know I've got a few I've been thinking about. We're driving up to Minnesota this year to celebrate so if we take anything with it needs to travel well or be made on the day of. I'd recommend you make this recipe day of - it certainly will keep in the fridge for a day or two, but I didn't think it was *as good* as when it was still warm from the oven. The squash seems to break down a bit too much with reheating.
- 1 1/2 pounds grapes
- 2 delicata squash
- 1/4 cup olive oil
- 2 ounces parmesan cheese, shredded
- 1/4 cup pepitas
- pinch of salt & pepper
- 1 tablespoon balsamic vinegar
Nutrition Information per serving