Butternut Squash with Grapes and Shallots

Brynie Greisman Brynie Greisman
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Simple, yet sensational! The squash gets soft and creamy, the grapes are like juicy raisins and the shallots are crispy and sweet. Everyone picked those out, so you can put in more if you want.  This goes well with most any chicken or meat main dish. Thanks, Faygail S.

1h 15m 6
Easy Vegetarian Pescatarian Gluten Free Low Carb Paleo Passover Parve

Directions

Prepare the Squash

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

  2. Peel the squash. Cut off a small piece from the bottom and use a spoon to scoop out the seeds. Pour some water in, if necessary, to loosen seeds.

  3. Slice each squash crosswise into 10–12 rounds, each about ½-inch (1.25 cm) thick. The bottom slices will have holes in them, but the rest should be nice and pretty.

  4. Spread the butternut squash, grapes, and shallots on a baking sheet lined with Gefen Easy Baking Parchment Paper.

  5. In a small bowl, combine the honey, oil, salt, and black pepper. Drizzle over vegetables and fruit. Bake for one hour, basting once or twice in the middle.

Tips:

Choose a tall thin squash over a short wide one so it’ll yield more even, round slices as oppose to ones with holes. When serving the ones with holes, pile the grapes and shallots in the center hole for a nice presentation. Garnish with leaves of your choice, if desired.

Notes:

This can be prepared earlier in the day and refrigerated until baking.

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1 Comment

Judy Friedman •

Judy Friedman Can the Butternut squash with grapes and shallots recipe by Brynie Griesman be made in advance, frozen, and reheated?

Raquel Malul Kosher.com Team •
Reply to Judy Friedman

I don't see why you wouldn't be able to freeze it, butternut squash freezes beautifully.