Name: Roasted Butternut Squash, Red Grapes, and Sage
Yield: 4 to 6 Servings
Ingredients: 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces; 1 1/2 cups seedless red grapes (about 8 ounces); 1 medium onion, cut into 1-inch pieces; 1 tablespoon thinly sliced fresh sage leaves; 2 tablespoons extra-virgin olive oil; 2 tablespoons (1/4 stick) unsalted butter, melted; 1/4 cup pine nuts, toasted

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