Roasted Winter Squash and Grapes with Maple Pomegranate Glaze
Roasted winter squash and grapes are topped with the most exquisite maple pomegranate sauce. It is a perfect side dish for fall!
Yield: 6 servings
  • 12 oz red seedless grapes, removed from the stem
  • 5 tbsp olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 1 large butternut squash (about 2.5 lb), seeded and cut into 1-inch pieces
  • 1 tbsp unsalted butter
  • ⅓ cup pomegranate molasses
  • 2 tbsp maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp five spice powder
  • 1 red onion, cut into ¼-inch thick slices
  • fresh mint
  1. Heat oven to 425F. Line two large baking sheets with parchment paper.
  2. In a large bowl, toss the grapes with 1 tbsp olive oil. Season to taste with salt and black pepper. Divide the grapes between the two baking sheets and place in the oven. Roast for 15 minutes.
  3. Meanwhile, in the same bowl toss the squash with 3 tbsp of the olive oil. Season to taste with salt and black pepper. Set aside.
  4. In a small saucepan, combine the butter, pomegranate molasses, maple syrup, cinnamon, and five spice powder over medium-low heat. Heat for 3 minutes or until the butter is melted and the flavors can meld together. Toss the squash with a quarter of the sauce. Reserve the remaining sauce for later.
  5. Add the squash to the pans with the roasted grapes dividing them evenly between the two. Place the pans back in the oven and roast for another 20-25 minutes, rotating the pans halfway through.
  6. Meanwhile, heat the remaining 1 tbsp olive oil in a medium skillet over medium-high heat. Add the onion slices to the skillet and cook, stirring frequently, until fragrant and browned, about 10 minutes. Sprinkle with salt and decrease the heat to low. Cook for another 15 minutes, or until caramelized and crispy.
  7. Remove the squash and grapes from the oven. Transfer to a large serving dish. Drizzle with the reserved sauce. Top with the caramelized onion and mint leaves before serving.
Recipe adapted slightly from Bottom of the Pot
Recipe by Joanne Eats Well With Others at