Description
This Roasted Squash and Grapes recipe combines the natural sweetness of delicata squash and grapes with savory parmesan and crunchy pepitas, all enhanced by a drizzle of balsamic vinegar. It’s a simple, elegant side dish perfect for fall or any time you want a flavorful vegetable option with a twist.
Ingredients
Scale
Produce
- 1 1/2 pounds grapes
- 2 delicata squash
Pantry
- 1/4 cup olive oil
- pinch of salt & pepper
- 1 tablespoon balsamic vinegar
Dairy
- 2 ounces parmesan cheese, shredded
Nuts & Seeds
- 1/4 cup pepitas
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit to ensure it reaches the ideal temperature for roasting both squash and grapes simultaneously.
- Prepare Squash: Cut the delicata squash into rounds without peeling and remove all the seeds. Drizzle the squash rounds with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Arrange them evenly on a rimmed baking sheet.
- Prepare Grapes: Separate the grapes into small clusters. Drizzle them with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Spread the grapes on a separate rimmed baking sheet.
- Roast Squash and Grapes: Place the baking sheet with grapes on the upper oven rack and the squash on the lower rack. Roast for 15 minutes. Then, remove the squash sheet and flip the pieces over. Continue roasting the grapes for another 6 to 8 minutes until they are near bursting. Roast the squash an additional 10 to 15 minutes until tender and browned.
- Assemble and Serve: Transfer the roasted grapes and squash to a large platter. Sprinkle with shredded parmesan cheese, pepitas, and another pinch of salt and pepper. Finish by drizzling balsamic vinegar over the top. Serve warm or at room temperature.
Notes
- Delicata squash skin is edible and becomes tender when roasted, so peeling is unnecessary.
- If grapes are very small or seedless, adjust roasting time slightly to prevent overcooking.
- For added texture and flavor, you can toast the pepitas lightly before sprinkling.
- Use high-quality balsamic vinegar for the best balance of tang and sweetness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
