1 3/4 lb (800 g) butternut squash, peeled, seeded, cut into 1 1/2 in (3.5 cm) pieces
1/2 lb (225 g) carrots, peeled, cut into 1 1/2 in (3.5 cm) pieces
1 1/2 cups (350 mL) grapes
1 medium red onion, cut into 1 in (2.5 cm) pieces
1 Tbsp (15 mL) fresh sage, thinly sliced
1 tsp (5 mL) extra-virgin olive oil
Sea salt and freshly ground black pepper
2 Tbsp (30 mL) pine nuts, toasted
Preheat oven to 425 F (220 C).
Combine butternut squash, carrots, grapes, red onions, and sage in large bowl. Drizzle with oil. Season generously with sea salt and black pepper. Toss to coat.
Spread vegetables out on large rimmed baking sheet. Roast until squash, carrots, and onion begin to brown, stirring occasionally, about 35 to 40 minutes. Transfer to plate, sprinkle with toasted pine nuts and serve. Serves 6.
source: "Hills Health Ranch", from alive #319, May 2009
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