Roasted Butternut Squash with Leeks Sage and Grapes
Ingredients
- 1 butternut squash, peeled, seeded and cubed into 2-inch pieces
- 1 leek, halved, cleaned and cut into 2-inch pieces
- 2 sage leaves, sliced into a thin chiffonade
- 1 cup red grapes, rinsed
- 2 tablespoons olive oil
- 1 pinch kosher salt
Instructions
Roasted Butternut Squash with Leeks, Sage and Grapes serves 6 original recipe by Food52.
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